Spring brings fresh sugar snap peas to mind and here’s a simple and delicate dish that makes the most of these jade beauties.
Black pepper adds a kick to this dish while the caramelised pods sprinkled with grated coconut yield a sweeter taste.
You can also make the dish from petit pois or any other variety of tender, sweet peas.
This recipe serves 2 as a side dish.
400 grams sugar snap peas
1 tablespoon grated coconut
1 tablespoon freshly cracked black pepper
salt to taste
2 teaspoons of oil
- In a sauté pan, heat the oil and add in the pepper.
- Add the sugar snap peas, season with salt and cook till the pods are lightly caramelised.
- Turn off the gas and while the pan is still on the hob. Stir in the grated coconut.
- Let the coconut absorb the flavours of the salt and pepper for 3-5 minutes.
- Enjoy warm!