Chef's Recipes

Grilled peas with bitter greens

"These peas go really well with everything," says David Moyle. "Cooking the peas and chicory over coals blisters them in a similar way to blanching but adds a subtle smokiness."

By David Moyle
  • 20 mins preparation
  • 30 mins cooking
  • Serves 4 - 6
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  • 100 gm (about 4 large) golden shallots, very thinly sliced on a mandoline
  • 60 ml (¼ cup) grapeseed oil or other neutral-flavoured oil
  • 1 tbsp sherry vinegar
  • lemon juice, to taste
  • ½ cup thinly sliced lovage (see note) or flat-leaf parsley
  • 200 gm podded peas (about 700gm unpodded)
  • 3 cups chopped bitter leaves, such as chicory or rocket, stalks and leaves reserved separately
  • 1½ tbsp olive oil


  • 1
    Prepare a barbecue for grilling. Place shallot and oil in a small saucepan, season, cover with baking paper, then foil, and cook over very low heat until and translucent (15-20 minutes). Increase heat to medium-high, add vinegar and reduce to a glaze (2 minutes). Season with lemon juice and salt and pepper, and add lovage.
  • 2
    Toss peas and bitter stalks in a bowl with olive oil to coat, then transfer to a fine, shallow flameproof sieve. Cook directly over hot coals in the sieve, tossing regularly and adding leaf tops after 2 minutes, until peas and leaves are charred (3-4 minutes). Add shallot, season to taste and serve.


Lovage, a herb, has a flavour between parsley and celery. It can be found at farmers' markets or specialist greengrocers. We use small celery leaves as a substitute.
Drink suggestion: A liberal splash of dry, pleasingly bitter vermouth – Longsong uses its bespoke Maidenii "Aussie Bush" vermouth – on the rocks, with lemon, lime and orange zest. Drink suggestion by: Mike Bennie

  • undefined: David Moyle