Grilling peas and beans imparts a subtle smoky flavour while the vegetables steam in their own skin. This tahini dressing is nutty, creamy smooth, yet minty fresh. It can be prepared well ahead, so when you’re ready to cook it’s a very simple salad to assemble as soon as the vegetables come off the grill.

serves 6

2 tablespoons extra virgin olive oil

6 cocktail tomatoes

300g shelling peas

400g sugar snaps

300g snow peas

200g green beans

½ cup farro, cooked as per packet instructions, drained

Tahini dressing

2 tablespoons tahini

100ml extra virgin olive oil

juice of a lemon

pinch sea salt

1 spring onion, white and green section, roughly chopped

¼ cup flat-leaf parsley

½ cup mint leaves

To make the dressing, place all the ingredients in a small food processor. Blend until well combined and herbs are finely chopped. Add a tablespoon of water and blend again. Add extra water one tablespoon at a time, if needed, to thin the sauce to a thick runny consistency like cream. Set aside. This dressing can be prepared up to a day ahead, refrigerated in an air-tight container.

Pre-heat a barbecue grill or cast iron grill plate over a medium-high heat. Place the tomatoes to one end of the grill and the shelling peas in a single layer across the grill plate. Cook peas for 4 minutes, turning over after 2 minutes, or until lightly charred on the outside and peas are just tender on the inside. Transfer the hot peas to a small bowl. Check the tomatoes and cook for about 8 minutes until blistered and beginning to soften, turning every 2 minutes. Transfer to another small bowl.

Place the snow peas, sugar snaps and beans in a large bowl and drizzle over the oil. Toss well to coat well. Repeat the grilling steps as above with the snow peas, sugar snaps and beans, cooking in batches depending on size of grill plate, for 3-4 minutes or until lightly charred on the outside. Transfer to the large bowl. Slide the shelling pea pods between your fingers, popping the peas into the bowl of mixed peas and beans, discarding the pod skin.

Add the cooked farro, tomatoes and any tomato juices to the bowl. Pour in the prepared dressing. Gently toss to coat well. Transfer to serving platter.

Recipe by Fiona Hammond, December 2024