Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Grilled peas and spring onions with mint and bean sprouts
Serves 6 Starters and mains
Ingredients
- 12 small spring onions
- 3tbsp olive oil
- 1kg peas in pods
- 125g bean sprouts
- 10g chopped mint leaves
Method
Light the barbecue and let the charcoal take on a soft glow. Split the spring onions lengthways – try to keep some of the leaves. Brush the cut edges of the onions with oil. Place the spring onions on the barbecue and leave them until they have taken on some colour and started to soften – this should take around 10 minutes. Turn them over and grill on the other side for around 5 minutes. Place the spring onions in a large bowl and set aside.
Place the peas in their pods on the barbecue and leave them until the pods start to blacken – this should take around 5 minutes.
Turn them over and leave for a further 5 minutes. Remove from the barbecue and allow them to cool. When the pods are cool enough to handle, remove the peas from the pods and place the peas in the bowl with the spring onions. Drizzle the remainder of the oil into the bowl, then add the bean sprouts and mint. Stir so that everything is airy, ideally using your hands, and season with salt. Place onto a large plate and serve as a side dish, starter or light main.
This recipe was taken from the June/July 2020 issue of Food and Travel.
To subscribe today, click here.
Advertisement