Grilled sugar snap peas with stracciatella and lemon

Name: Grilled sugar snap peas with stracciatella and lemon
Yield: 4
Ingredients: 100g wood smoking chips (we used mesquite & honey); 1kg sugar snap peas, trimmed; 1/2 bunch mint, leaves picked; 1/2 bunch basil, leaves picked; Finely grated zest of 1/2 lemon; 400g stracciatella (soft Italian buffalo milk cheese); Extra virgin olive oil, to drizzle; 2/3 cup (110g) almonds, roasted, roughly chopped; Pea tendrils, to serve

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by Lennox Hastie

Oct 30, 2015

After landing in Sydney from Spain’s Basque mountains, Lennox Hastie has been winning us over at Firedoor with his back-to-basics approach, using wood and flame to tease the best from fantastic produce.

100g wood smoking chips (we used mesquite & honey)
1kg sugar snap peas, trimmed
1/2 bunch mint, leaves picked
1/2 bunch basil, leaves picked
Finely grated zest of 1/2 lemon
400g stracciatella (soft Italian buffalo milk cheese)
Extra virgin olive oil, to drizzle
2/3 cup (110g) almonds, roasted, roughly chopped
Pea tendrils, to serve

Method

1.

Preheat a barbecue with a lid to high. Place the wood smoking chips in a smoke box or foil tray (if using a foil tray, cover tray with foil and make a few small holes in the top to allow smoke to escape). Place on the barbecue grill, close the lid and leave for 10 minutes or until smoking.
2.

Reduce heat to medium-high and shift smoke box or tray to one side of grill. Add sugar snap peas to grill and cook with the lid closed, turning halfway, for 5 minutes or until tender and slightly blackened. Remove from grill and place in a large bowl. Tear in mint and basil leaves, add lemon zest and toss to combine. Season.
3.

Divide among serving plates, top with cheese, drizzle with oil and scatter with roasted almonds and pea tendrils to serve.