Ingredients
20ml olive oil
1/2 lemon, juiced
1 bunch mint (around 50g picked leaves), optional
200g fresh peas in the pod
Method
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Put a griddle pan on a medium heat to warm up. Whisk the oil with the lemon and a pinch of salt. Very finely chop the mint, if using, and combine with the dressing.
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Place the peas (dry, with no oil) in their shells evenly in the pan. Use tongs to turn the peas once they are slightly charred on one side. This should take about 3 mins on each side.
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Remove and place in a bowl. While the peas are still hot, combine with the dressing and a liberal amount of sea salt. Tip onto a plate to serve edamame-style.
