Sometimes a vegetable is so perfect that you don’t want to do much to it. Such is the case when local snap peas arrive in the spring—just blanch them briefly to keep the great green color and serve them with tarator sauce for an I-can’t-stop-eating-this starter. The sauce is also amazing with grilled or fried fish (anything fried, really).
Make Ahead Tips
You can make the sauce up to 3 days ahead; cover and keep refrigerated.
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