½ pound snap peas
1 tablespoon olive oil
¼ teaspoon salt
¼ cup toasted and cooled hazelnuts
3 tablespoons fresh dill
1 clove garlic
Zest from 1 lemon
⅛ teaspoon salt
Lemons, for serving
- If using wood skewers, soak in water for an hour before grilling. Snap the end of the peas and remove the strings. Place in a bowl and toss with 1 tablespoon olive oil and the salt. Thread onto the skewers, roughly 8 to 10 per skewer. Alternatively, you could skip the skewer and use a grill pan.
- Grill the snap peas, turning once, until charred and bright green.
- Place the hazelnuts on a cutting board along with the fresh dill, garlic, zest, and garlic. Chop/mince everything until is well combined and resembles breadcrumbs. Alternatively, use a food processor.
- Serve the snaps peas with a drizzle of olive oil and a heavy sprinkle of the hazelnut crumb.