Broccoli and Sugar Snap Peas with Walnut Sauce

• 100g sugar snap peas
• ½ a head broccoli
• 1 tbs sea salt
• 1/3 cup roasted walnuts
• 2 tbs tahini
• 1 ½ tbs honey
• 2 tbs soy sauce
• 1-2 tbs water

• Bring a pan of water to the boil and add some salt.
• Cut the broccoli into bite size florets.
• Cook the broccoli and sugar snap peas for 2-3 minutes. Keep them crunchy by not over cooking.
• Cool them down with cold water and drain well.
• For the sauce, grind the walnuts into a paste with a pestle and mortar.
• Gradually add the tahini, honey, soy sauce and water.

Plating and Serving

• Toss the broccoli and sugar snap peas with the walnut sauce, and serve.