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crispy sugar snap peas with dukkah, mint and sea salt

Hot, crunchy and delicious - these crispy sugar snap peas are topped with wispy bits of fresh mint, a heavy dusting of dukkah, and sea salt flakes - a perfect snack on a sunny summer day.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

for the peas:
  • 1 pound sugar snap peas
  • 1/4 cup olive oil
  • 3 tbsp dukkah
  • 2 tbsp roughly chopped mint leaves
  • 1 tsp flake sea salt
for the dukkah:
  • 1 cup shelled pistachios
  • 1 cup almonds
  • 1 tbsp whole coriander seed
  • 1 tbsp whole cumin seed
  • 1/2 tsp dried thyme
  • 1/4 cup sesame seeds
  • 1/4 tsp kosher salt
  • 1/4 tsp whole black peppercorns
  • 1/2 tsp dried oregano

Method
 

for the sugar snap peas:
  1. Rinse and dry the sugar snap peas. Snap off tough end with your fingers. Pull the string along length of pod, then repeat to remove string from other side. Repeat on each pea until all peas have been peeled.
    Place a cast iron skillet or other heavy bottomed pan over high heat. Once the pan is extremely hot (and almost smoking), add half of the olive oil to the pan, followed by half of the peas. Give the peas a quick stir and then let them sizzle in the hot oil for about two minutes, or until they get crispy and lightly browned. Flip the peas over and cook them on the other side for about two minutes, or until they get crispy and lightly browned.
    Remove the peas from the hot pan and place them onto a platter. Repeat the same cooking process with the remaining oil and peas.
    Once all the peas are cooked, sprinkle the dukkah, mint, and sea salt over the peas and serve immediately.
for the dukkah:
  1. Preheat your oven to 350 degrees. Place the nuts onto a baking sheet and cook the nuts until roasted, about 15 minutes. Stir occasionally to prevent them from burning. Remove from the oven and allow to cool.
    Repeat the same method above with the coriander, cumin, sesame seeds, and peppercorns. Toast the seeds until the become fragrant and lightly brown, about 5 minutes. Remove from the oven and allow to cool.
    Place the nuts, the toasted seeds, and all remaining ingredients into a food processor. Grind the ingredients together until it resembles small breadcrumbs and is dry and crumbly. Store in an airtight container at room temperature.

Notes

These peas are so delicious topped with the dukkah, mint, and sea salt combination - but if you don't want to make dukkah, you can omit it completely from the recipe.  Other toppings that might be delicious - freshly grated parmesan cheese, nutritional yeast, orange or lemon zest, chopped nuts, nigella seeds.