2 cups fresh or defrosted green peas

2 teaspoons Dijon mustard

1 1/2 teaspoons dry mustard

3/4 teaspoons sugar

2 tablespoons extra virgin olive oil

8 oz green onions, sliced on the diagonal

2 cloves garlic, thinly sliced

1 tablespoon black mustard seeds, toasted

6 tablespoons Greek yogurt

3 1/2 oz sorrel leaves and stems, coarsely shredded

Sea salt

Bring a pan of water to a boil, add the peas, and blanch for just 30 seconds. Drain into a colander, refresh under cold water, and set aside.

Place both mustards in a small bowl with the sugar, 3 tablespoons water, and 1/2 teaspoon salt. Mix together to form a smooth paste and set aside.

Place a large saute pan over medium-high heat and add the oil. Once hot, and the green onions and garlic and fry for 8 minutes, stirring frequently, until golden brown. Turn down the heat to low and add the mustard sauce, peas, 2 teaspoons of the mustard seeds, and the yogurt. Stir for 1 minute until everything is well mixed and the yogurt is warmed through. Remove from the heat, stir in the sorrel, and serve at once, with the remaining 1 teaspoon mustard seeds sprinkled on top.

Yotam Ottolenghi