Grilled Peas in Pods with Pistachio Dukkah, Preserved Lemon and Mint Yogurt Sauce

• snow peas↗250 г молодий g
• olive or rapeseed oil1 ст. л. tbsp
• coarse sea salt↗1 ч. л. tsp
• unsalted pistachios100 г g

  peeled

• coriander seeds↗1½ ст. л. tbsp
• cumin seeds↗1½ ст. л. tbsp
• sesame seeds↗2 ст. л. tbsp
• chili flakes↗1 ч. л. tsp
• coarse sea salt↗1 ч. л. tsp
• preserved lemon1

  only zest, finely chopped into a paste

• garlic clove↗½

  grated or minced

• mint↗невеликий пучок

  chopped

• natural yogurt↗150 мл ml
• extra virgin olive oil↗дрібка

Step-by-step instructions

1. 1

   Prepare the dukkah: toast the pistachios in a dry skillet for 2 minutes until darker. Transfer them to a food processor or mortar. In the same skillet toast the coriander and cumin seeds for 2 minutes until fragrant, then add them to the pistachios. Rough‑chop or pulse the nuts and spices until the mixture is coarse, not powdery. If using a processor, pulse briefly – the texture should remain chunky. Toast the sesame seeds until golden‑brown, then stir them into the prepared mixture together with the chili flakes and a pinch of salt. Store the dukkah in an airtight container for up to two weeks (see tip).

2. 2

   For the sauce, combine in a bowl the preserved lemon, grated garlic, chopped mint, yogurt and a pinch of salt. Refrigerate until serving.

3. 3

   Transfer the peas to a large bowl, drizzle with oil, sprinkle with coarse sea salt and toss well so each pod is evenly coated.

4. 4

   Thread the pods onto skewers. Grill them on a pre‑heated grill or grill pan until a charred smoky crust appears, about 2–3 minutes per side. Transfer the skewers to a platter, sprinkle with the prepared dukkah, drizzle the sauce with a little extra‑virgin olive oil and serve.