It’s the end of June, which means three things: a week until my birthday, sugar snap peas, and the first of this summer’s cured garlic. This weekend we bought sugar snaps by the (enormous) bagful and ate as many as we could. We even shared them with friends.
I made a mint and yogurt dip for dunking, which was really just an excuse to eat garlic.
Here’s what I used:
For the dip
2 cups full-fat yogurt (Strained in a sieve lined with cheesecloth for an hour. More time would have been better, but I didn’t have any of that).
a generous handful of fresh mint, chopped
3 cloves garlic, smashed together with sea salt to form a paste
juice of 1 lemon
For the dunking
Sugar snaps, as many as you want. Blanched until bright green and dunked into a bowl of ice water to stop the cooking.
Now, your turn.