Ingredients
100g Sesame Seeds
Sugar Snap Peas with Sesame Sauce
2 tsp Sesame Oil
2 tsp Japanese Soy Sauce
Just under 1 tbsp agave
70 ml Dashi Stock (available from Waitrose) or Vegetable Stock
2 tsp Dark Miso Paste (good quality)
2 tbsp vegan Mayonnaise
1 tsp Rice Wine Vinegar
1 half thumb Ginger
400g Sugar Snap Peas
Zest of &12; Orange
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- Toast the sesame seeds over a low medium stirring constantly for approximately 7 minutes or until light hazelnut brown. Take care not to burn them as they will become bitter.
- Pour the toasted sesame seeds into a blender. Switch to 'M' setting, turn up to high power and blitz until very fine
- Add the sesame oil, soya sauce, agave, dashi stock and miso paste and blitz thoroughly until completely smooth
- Stir in very finely grated ginger
- Spoon out into a bowl and stir in the vegan mayonnaise
- Dry fry sugar snaps in a very hot pan for 4 minutes or until very charred, scattering them with a generous pinch of flaked sea salt
- Spoon the sauce onto 2-4 plates
- Add the peas on top and grate over a little orange rind to taste
Recipe courtesy of Panasonic