I’m always in search of great recipes to complete my summer BBQ menu and please my carnivorous guests’ taste buds. I never thought of peas as the solution to my side dish conundrum, until they were delivered right to my doorstep.
I have a distinct memory of having dinner at my babysitter’s house when I was 5 years old. Little did she know I was a very picky eater who was NOT a fan of peas. I ate everything on my plate except the peas and looked at her expectantly. She insisted I wasn’t allowed to leave the table until I finished everything on my plate. At one point I was even bribed with sprinkle donuts. Despite my sweet tooth, she didn’t know the pea-hater she was dealing with. She and I had a showdown over these peas, staring each other down across the dinner table. I can’t remember how long this went on for, but in the end I reigned victorious. My disdain for peas pretty much lasted since then… until now.
The beauty of my organic veggie delivery is that I get local goods that I wouldn’t normally buy on my own, like these snap peas. Who by the way I have really warmed up to as of late, turns out peas of all kinds aren’t so bad after all! They’re the perfect crunchy addition to a summer salad and lightly grilling them gives a delicious little flavour boost.
grilled snap pea summer salad
- 1 lb of snap peas
- 1-2 tbsp olive oil
- squirt of lemon juice
- pinch of rock salt
- pinch of chili flakes
- 1 large or 2 small zucchinis
- 4ish garlic scapes
- 1 tbsp butter (or ghee, coconut oil)
- pinch of powdered garlic
Chop the ends off the peas, toss in marinade (olive oil, lemon juice, salt). Soak the skewers in water for about 20 minutes, then pierce the peas onto the skewers and BBQ for a few minutes on each side. Slice the zucchini lengthwise and add to the same pea marinade bowl, toss in leftover marinade and add to the grill.
Meanwhile, warm up butter/ghee/coconut oil in a pan at medium heat, add the garlic scapes and turn to medium low and shake them up every minute or so for 5-8 minutes. Add the garlic at the end and cook for about one more minute.
Combine all the veggies in a bowl, add a little extra rock salt and enjoy.