Seasonal vegetable: sugar snap

Seasonal vegetable

By Will Steward, Living Larder

Sugar snap peas

Like all members of the pea family, sugar snaps are a favourite at any time of summer but are ready early in the season if they receive enough warmth. Known for their great texture and crunch, they are made all the better for the immature pea that is contained inside.

Throughout the growing season we sow sugar snaps whenever and wherever we get the chance. Their contribution to the soil is great as they fix nitrogen below ground, helping any following plants to grow.

As with any edible podded pea or bean, organic should always be the first choice to avoid unwanted nasties that have been sprayed along the way.

Grilled sugar snaps with whipped feta

Ingredients

400g of sugar snap peas 1 tbsp olive oil Salt and pepper For the whipped feta: 200g feta cheese 200g plain Greek yoghurt Half a lemon, juice and zest 2 tbsp extra virgin olive oil To serve: Slices of toasted sourdough Half a clove of garlic

Method

Line your grill pan with aluminium foil – put the sugar snaps onto the foil and coat with olive oil, season well. Put the sugar snaps under a hot grill and cook until soft and blackened in places – turning occasionally. Put the cheese and yoghurt in a mixing bowl and whisk until the cheese is completely broken up and becomes creamy. Add the lemon juice and mix again. Rub the cut side of the garlic clove over the toast – top with the whipped feta and then add the grilled sugar snaps. Dress with a drizzle of olive oil and a little lemon zest.

Living Larder is a family owned, Soil Association certified Organic farm, supplying local fruit and vegetable boxes. www.livinglarder.co.uk Instagram: @livinglarder