Peas with garlic/yoghurt sauce

Such a colourful, Spring-time dish this one! Easy to put together and ideal to be served next to roast meat, poultry and fish! But served by itself along with fresh bread and steamed potatoes or simple rice pilaf it makes an excellent light meal

Recipe of Alexandros Yiotis,
an excellent Head Cook and culinary expert who left us too soon...

from "Gastronomos" magazine of "KATHIMERINI" newspaper

Ingredients (for 4 people)
about 600gr. of fresh peas (net weight after cleaning)

For the sauce:
200gr. of Greek yoghurt (preferably of cow's milk)
2 large cloves of garlic, mashed
1/2 tsp of turmeric
3 tbsp of olive oil
1 tbsp of fresh spearmint, finely chopped (or 1 tsp of dried)
salt
pepper

Method:
Boil the peas in plenty of salted water for about 10 minutes or until they get soft and tender but not mushy. Drain in a colander and leave aside.

In a large bowl put the yoghurt with the garlic, the spearmint, the turmeric, the oil and season with salt and pepper. Mix the ingredients very well to blend.

You can either mix the sauce with the peas and serve or place the peas on a serving bowl and top with the sauce just before serving.

The dish can be served either warm or cold.