Method:
1 Blanch sugar snap peas in boiling salted water until bright green. Refresh in iced water, drain and pat dry.
2 Heat 1 tablespoon olive oil in a medium frying pan over high heat and add sugar snap peas. Add pistachios, cumin seeds and fry 1-2 minutes until aromatic. Transfer to a bowl.
3 In a small bowl, combine honey, remaining olive oil, yoghurt and goat’s cheese, stir to combine, spoon over the snow peas, toss to combine. Serve.
