Wasabi peas with coriander furikake

Ingredients

• 500 gram peas in pods or sugar snaps
• 1 tbsp sunflower oil

Coriander furikake

• 2 tbsp - sesame seeds, toasted
• 1½ tbsp - nori flakes
• 1½ tsp - coriander seeds, toasted and lightly crushed with a pestle and mortar
• 1 tsp - flaked sea salt

Wasabi dressing

• 25g - wasabi paste (or a bit more, if you like heat)
• ¾ tbsp - maple syrup
• 1½ tbsp - lemon juice
• 60ml - olive oil
• ½ tsp - salt

Procedure

1. Preheat a griddle pan over a high heat and ventilate your kitchen well.
2. Mix together the coriander furikake ingredients in a small bowl and set aside.
3. In a large bowl (large enough to hold all the pea pods), mix the wasabi dressing ingredients together and set aside.
4. In another large bowl, coat the peas in the pods with the oil. Grill in 3–4 batches, for about 4 minutes per batch, turning over halfway through, until nicely charred. Add them to the wasabi bowl straight from the pan and while they’re still warm, and continue in this way with the rest, making sure they’re all well coated in the dressing.
5. Transfer the peas and all their dressing to a large platter and sprinkle with half the furikake, serving the rest in a bowl alongside.