‘Fire, Smoke and Green’ cookbook recipes: From grilled pimientos to asparagus with burrata

Barbecues aren’t just about slabs of meat. From pimientos to asparagus with burrata, Martin Nordin creates some tasty treats

Friday 15 May 2020 18:55
comments
Toast peas in the pods for 10 minutes on the barbecue along with spring onions for this salad
Toast peas in the pods for 10 minutes on the barbecue along with spring onions for this salad

Grilled peas and spring onions with mint and bean sprouts

Serves 6

12 small spring onions
3 tbsp olive oil
1kg peas in pods
125g bean sprouts
10g chopped mint leaves
Sea salt flakes

Join our new commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

View comments