Difficulty Level: 3/5
Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 4
Ingredients:
3/4 lb fresh shelling beans, shelled
3/4 lb fresh peas (such as English peas, edamame, etc.), shelled
1 lb pole beans, preferably assorted (such as purple wax, Romano, and
yellow)
6 young pea shoots
1/2 tsp. ground sumac
1 1/2 Tbsp. extra virgin olive oil
Sea salt
For the Zesty Thyme Yogurt Sauce:
1/4 cup Greek yogurt
1 1/2 Tbsp. fresh thyme leaves
1 garlic clove, grated
1/2 lemon, juiced and zested
Cayenne
Sea salt
Directions:
Combine all the ingredients for the yogurt sauce in a bowl, then season to
taste with salt and cayenne.
Cover the bowl and refrigerate until ready to
serve.
Prepare a bowl of ice water and set aside.
Boil some salted water in a saucepan, then add the fresh beans and peas.
Boil
for 2 minutes, or until tender, then remove immediately with a metal mesh
strainer and plunge into the ice water to prevent them from being soggy.
Blot the peas and beans dry using paper towels, then place in a large bowl
and set aside.
Refill the bowl of ice water.
Boil the salted water in the saucepan again, then add the pole beans and cook
for 2 minutes or until almost tender.
Remove immediately with a metal mesh
strainer and plunge into the ice water to prevent them from being soggy.
Blot the pole beans dry using paper towels, then add to the bowl of peas and
beans.
Toss everything to combine.
Drizzle the olive oil over the peas and beans, then season with salt and
sumac.
Toss well to combine, then add the yogurt sauce on top.
Garnish with
pea shoots and thyme, then serve right away.
Nutrition:
Calories 153,
Fat 0.5 g,
Carbohydrates 39.1 g,
Sugar 25.7 g,
Protein 1.2 g,
Cholesterol 0 mg
