Waitrose and Partners
Chargrilled whole peas with sesame chilli sprinkle

Chargrilled whole peas with sesame chilli sprinkle

This recipe by Itamar Srulovich and Sarit Packer (owners of Honey & Co restaurants in London) is inspired by the edamame bean snack. Enjoy as a starter or nibble before dinner, ideally with a sundowner in the garden.

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Gluten freeVeganVegetarian
  • Serves2
  • CourseStarter
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins


  • 300g peas in pods
  • ½ tsp sea salt flakes
  • tbsp olive oil


  • 2 tbsp olive oil
  • 3 clove/s garlic, thinly sliced
  • 2 tbsp white sesame seeds (or a mix of white and black seeds)
  • 1 tsp Cooks' Ingredients Pul Biber (or 1/2 tsp chilli flakes)
  • 1 tsp cumin seeds
  • ½ tsp sea salt flakes


  1. In a bowl, toss the pea pods with the salt and oil and set a griddle pan over a medium-high heat to start warming up (or use a grilling basket over the barbecue).

  2. For the sprinkle, heat the oil in a frying pan over a medium-low heat, then cook the garlic slices for 2-3 minutes, stirring, until golden. Add the sesame seeds, cook for another 2 minutes, then remove from the heat and stir in the pul biber (or chilli flakes), cumin seeds and salt.

  3. Put the pods on the hot griddle pan and char them on both sides for a total of 5-6 minutes. Transfer to the frying pan with the sprinkle and toss once or twice, then serve. To eat, put the whole pods carefully in your mouth and pop out the peas, discarding the pod as you do with edamame. If you have early-season peas, go ahead and chew into the pods; when they’re young, these are delicious too.

And to drink...

Kaapzicht Bush Vine Chenin Blanc, South Africa

An intensely fruity and vegan-friendly Chenin Blanc that will stand up well to the spicy pea pods.


Typical values per serving when made using specific products in recipe


1,459kJ/ 353kcals



Saturated Fat












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