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Course Snack
Servings 2


  • 1 package sugar snap peas 8 ounces
  • 1 tbsp sesame oil
  • ½ tbsp black sesame seeds
  • ½ tsp fleur de sel or sea salt


  • In a pan on medium heat, toast the sesame seeds. About 4 minutes. You will smell them and hear them pop.  Remove from heat.
  • In a bowl, add the sugar snap peas and sesame oil. Mix well making sure all the peas are coated.
  • Add sesame seeds, mix well.
  • Add salt, mix and serve.


I use fleur de sel to make these special, but sea salt works just as well.
I also like to finish the dish with a little extra salt, especially if I’m entertaining. It gives the peas that extra salty bite.
These can be stored in the fridge for up to a week. I like to pre-portion them and take them to work. So they are a grab and go snack.