WEEKDAYS 1e|12c|p

Michael Symon's Charred Sweet Peas and Mint

Michael Symon
Servings: 4
1 to 30 min

Sweet Pea Salad

  • Ingredients
  • step-by-step directions
Michael Symon's Charred Sweet Peas and Mint
  • 1 pound Sweet Peas in the shell (about 5 cups)
    2 Lemons (zest and juice)
    1 teaspoon Chili Flake
    1/2 cup Mint (chopped)
    Flaky Sea Salt
  • Place a griddle over medium-high heat.
  • De-string peas. Scatter the peas on the griddle and let them sit for a minute before touching them. 
  • Stir and let cook one minute longer, until just beginning to char. Taste and make sure the peas are cooked enough. There should be a bite left but they should not be fibrous.
  • In a large bowl, add the chili flake, lemon zest, juice and the mint. Add the peas and toss to coat. Serve with a generous sprinkle of flaky sea salt and eat like edamame.
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