Mix the harissa paste with 2 tbsp water, stir until smooth, then set aside.
Heat a grill pan over a medium heat. Add the asparagus and dry fry for 4 minutes, turning the stems over half way through cooking. You may need to cook for a few minutes longer if using larger asparagus stems.
Add the frozen peas and cook for 2 minutes, or until hot through. Remove the pan from the heat.
Add the pumpkin seeds, dill, sundried tomatoes and harissa paste, along with 1 tbsp olive oil, and toss to coat the asparagus.
Serve immediately with the yoghurt marbled over the top.
Download our app to get access to all of our recipes, with specific suggestions tailored to your health needs.
Sign up to our newsletter and receive a free copy of our breakfast, lunch and dinner plan to kick start your healthy eating.
