1 kilo of snap peas, ends and strings removed
1 medium clove garlic
2 TBSP juice and 1 teaspoon grated zest from 1 lemon
2 TBSP tahini
1/4 cup Greek yogurt
1 to 2 TBSP harissa paste
3 TBSP extra-virgin olive oil
Freshly ground black pepper
1 small grated shallot
12 finely chopped mint leaves
Chilli flakes or crushed chillies
1. Bring a large pot of heavily salted water to a boil. Have a bowl of iced water ready. Rapidly boil the snap peas for 2 minutes then strain the boiled water and put them in the ice water.
2. Combine garlic and 1 tablespoon of lemon juice in a mini chopper or blender. Blend until garlic is finely minced. Add tahini, yogurt, harissa, and 1 tablespoon of olive oil and blend to combine. Season to taste with salt and pepper. Set aside.
3. Whisk together remaining 1 tablespoon lemon juice, lemon zest, shallot, mint, and remaining 2 tablespoons olive oil in a large bowl. Drain snap peas and dry carefully in a salad spinner or on a paper towel-lined tray. Add to bowl with dressing and toss thoroughly to coat. Transfer to a serving platter and drizzle with harissa-tahini sauce. Sprinkle with chili flakes. Serve immediately.
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