Herb Roasted Snap Peas

Ingredients

• 2 cups sugar snap peas, trimmed

• 1 tbsp olive oil

• ½ tsp garlic powder

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• 1 tsp chopped fresh rosemary or dill (optional)

• Salt and pepper, to taste

• ½ cup vegan feta (or traditional feta), crumbled

• ¼ cup plain plant-based yogurt (or Greek yogurt)

• 1 tbsp olive oil

• 1 tbsp lemon juice

• 1 garlic clove, grated or minced

• Salt and pepper, to taste

• 2 tbsp olive oil

• 1–2 garlic cloves, thinly sliced

• ½ tsp chili flakes

• ½ tsp smoked paprika

Instructions

• Preheat oven to 400°F (200°C). Toss snap peas with olive oil, garlic powder, herbs, salt, pepper, and lemon zest if using. Spread on a baking sheet and roast for 10–12 minutes until blistered and tender, but still snappy.

• In a food processor or mixing bowl, blend feta, yogurt, olive oil, lemon juice, and garlic until smooth and creamy. Season to taste and chill until ready to serve.

• In a small skillet over low heat, warm the olive oil. Add garlic slices and cook gently until golden and fragrant. Stir in chili flakes and smoked paprika. Remove from heat before garlic browns too much. Let cool slightly.

• Spread feta dip on a plate or shallow bowl. Pile roasted snap peas on top. Spoon chili garlic crisp oil over everything just before serving.