Snap Pea Saladwith Dukkah, Charred Lemon Vinaigrette, and Goat Cheese

Dukkah

1. 1

   Toast the pistachios, sesame seeds, cumin, coriander, and Aleppo pepper in a dry skillet over medium heat for 3–4 minutes, stirring frequently until fragrant.

   Kitchen notes · Added by ReelsMeals: The spices smell fragrant as they toast; keep them moving in the dry pan.

2. 2

   Transfer the toasted mixture to a plate to cool completely.

3. 3

   Pulse or grind the cooled mixture in a food processor or mortar and pestle until coarsely ground, forming the dukkah.

Charred Lemon Vinaigrette

4. 4

   Heat a dry skillet over high heat until very hot.

5. 5

   Place the lemon slices cut‑side down in the skillet and char for 1–2 minutes until blackened, then flip and char the other side briefly.

   Kitchen notes · Added by ReelsMeals: Char both cut sides before juicing to bring a browned edge to the vinaigrette.

6. 6

   Remove the charred lemons, let them cool, and squeeze the juice into a bowl, discarding the solids.

7. 7

   Add the grated garlic, whole‑grain mustard, and honey to the lemon juice; whisk to combine.

8. 8

   Slowly drizzle in the olive oil and neutral oil while whisking continuously until the mixture emulsifies.

   Kitchen notes · Added by ReelsMeals: The oil and lemon mixture thickens slightly when emulsified.

9. 9

   Stir in a pinch of salt and freshly ground black pepper; set aside.

Goat Cheese Mixture

10. 10

    In a small bowl, combine the spreadable goat cheese, chopped parsley, and lemon zest.

11. 11

    Season with salt and black pepper to taste and stir until smooth.

    Kitchen notes · Added by ReelsMeals: Stir until the goat cheese mixture is smooth.

Main method

12. 12

    Trim the ends of the snap peas, peel back the fibrous seam with a knife, and slice the peas into bite‑size pieces.

    Kitchen notes · Added by ReelsMeals: Peeling the fibrous seam makes the snap peas easier to eat raw.

13. 13

    Slice the red onion thinly and submerge it in a bowl of ice‑cold water for 5 minutes; drain well before using.

    Kitchen notes · Added by ReelsMeals: The cold soak takes the sharp edge off the onion; drain it well before mixing.

14. 14

    Slice the mint leaves thinly and set aside.

15. 15

    Prepare the dukkah as described in its component instructions.

16. 16

    Char the lemon slices in a very hot dry pan until blackened on both sides, then let them cool and juice them as detailed in the vinaigrette component.

17. 17

    Make the charred lemon vinaigrette following its component instructions.

18. 18

    Prepare the goat cheese mixture according to its component instructions.

19. 19

    In a large mixing bowl, combine the sliced snap peas, drained red onion, and mint.

20. 20

    Add the prepared dukkah to the bowl and toss gently to distribute the spices evenly.

    Kitchen notes · Added by ReelsMeals: Toss gently so the ground dukkah coats the peas without crushing them.

21. 21

    Drizzle the charred lemon vinaigrette over the salad and toss again until everything is lightly coated.

22. 22

    Drop spoonfuls of the goat cheese mixture over the salad and give a final gentle toss, allowing the cheese to create creamy pockets.

23. 23

    Taste and adjust seasoning with additional salt or black pepper if needed.

24. 24

    Serve immediately, optionally topping with a handful of arugula for extra peppery crunch.