Blistered Snap Peas with Pickled Cherries & Mint

Blistered Snap Peas with Pickled Cherries & Mint

snapea3.jpeg
snapea2.jpeg

Blistered Snap Peas with Pickled Cherries & Mint

Ingredients:

  • 1 pound fresh snap peas
  • 1 1/2 cup cherries, halved
  • 1 cup red wine vinegar
  • pinch of sugar
  • 4 radish, thinly sliced
  • 1 cup pistachios, shelled
  • 1/2 cup goat cheese (optional)
  • handful fresh mint, torn
  • juice of one lemon
  • olive oil, to taste
  • kosher salt and fresh ground pepper
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    Directions:

      1. Wash, halve and seed cherries. Set in a bowl with red wine vingear, pinch of sugar and a little kosher salt. Set aside.

      2. Heat a thin layer of olive oil in skillet (one with lid) to medium high heat. Toss in snap peas, season with salt and pepper then shake vigourously. Top with lid for 2-3 minutes until peas start to sizzle and pop.

      3. Once peas are blistered and charred, transfer to serving platter. Top with cherries, (do not pour pickling liquid on dish). Drizzle with lemon juice, olive oil, salt and pepper (to taste). Top with radish, mint, pistachios and goat cheese.

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