Ingredients
250 g sugar snap peas, trimmed
150 g snow peas, trimmed
2 garlic cloves, unpeeled
1 bunch asparagus, trimmed, halved
black pepper to taste
½ cup skinless hazelnuts, halved
2 tbsp rice bran oil
ORANGE SALT:--
2 tsp orange zest
1 tsp SIDS SALT & PEPPER
Directions
Preheat oven to 220oC/200oC fan-forced.
Place peas, garlic, asparagus and hazelnuts in a roasting pan. Drizzle with ½ the oil. Season with pepper. Roast for 20 minutes, tossing mixture halfway through cooking, until peas are just tender and lightly charred on edges.
Carefully squeeze garlic from skins and finely chop. Whisk garlic and remaining oil in a small bowl. Drizzle over pea mixture. Toss to coat.
ORANGE SALT: Grind orange zest and SIDS SALT & PEPPER in a pestle & mortar then sprinkle over pea mixture. Serve.
