Ingredients

Method

• 200 g garden or sugar snap peas, blanched
• 6 baby basil leaves, shredded
For the dressing
• 1 clove garlic, crushed
• 1 t cumin seeds, toasted
• 2 t Dijon mustard
• 3 T extra virgin olive oil
• 4 T lemon juice
• salt to taste
For the aïoli:
• 2 free-range egg yolks
• 1 cup sunflower oil
• 2 T Woolworths black tahini
• salt, to taste

Method

Ingredients

1. Place the peas on a platter. Dress with the dressing and aïoli, garnish with the basil and season with salt.

2. To make the dressing, smash the garlic and cumin using a mortar and pestle. Add the mustard, olive oil, lemon juice and season with salt.

3. To make the aïoli, whisk the eggs in a bowl. From a height, drizzle in the oil in a steady stream, whisking continuously. Whisk in the tahini and season to taste.

For more Christmas recipes

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly 
Food assistant: Emma Nkunzana and Terry Donnelly