Salad dressings & dips
Roast sugar snap peas with sugar snap & wasabi dip
The fresh, sweet crunch of sugar snap peas is one of the highlights of summer. They are great both raw and cooked. Here they are cooked in a similar way to how you would prepare edamame beans. The dip uses sugar snap peas too, alongside a hint of wasabi that’s not too overpowering and will convert those who are typically shy of its powerful flavour.
Cook's notes
A lot of wasabi paste found in the UK is actually horseradish. If you do find proper wasabi paste, then go cautiously, tasting as you go, as it is powerful stuff. If you really don’t like wasabi then leave it out; increase the amount of mint to compensate.
Ingredients
For the wasabi dip:
- 300g sugar snaps peas
- 3 garlic cloves
- 2 tsp wasabi paste (vary the amount depending on your preference)
- 1 tbsp yoghurt
- small bunch of mint, leaves stripped off stalks
For the peas:
- 300g sugar snap peas
- olive oil, for roasting
- 2 garlic cloves, peeled & crushed
- 4cm piece of ginger, grated
- 1 chilli, finely chopped (optional)
- 1 tbsp dark soy sauce
Method
For the wasabi dip:
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Step 1
Bring a pan of salted water up to the boil. Add the peas and blanch for 2 minutes. Remove from the heat and place under a cold running tap to stop them cooking further.
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Step 2
Put the peas and the rest of the dip ingredients into a food processor and blitz into a smooth paste. Serve immediately or store for up to 3 days in the fridge.
For the peas:
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Step 1
Preheat oven to 200°C/Gas mark 6. Put a roasting tray in to heat up. In a bowl, toss the peas with a little olive oil and sea salt.
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Step 2
Once the oven and roasting tray are up to temperature, add the peas and cook for roughly 7 minutes until they look slightly browned.
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Step 3
Remove from oven and mix the garlic, ginger, chilli (if using) and soy sauce with the peas in the tray, allowing the residual heat of the oven tray to cook them a little. Serve immediately with the dip.