In a hot pan, add some olive oil with chili flakes and the sliced garlic. Stir occasionally until it becomes golden brown.

Transfer to a glass bowl and set aside.

In the same pan, cook the snap peas until slightly charred.

Add to a bowl with chopped mint, flaky sea salt and olive oil.

Zest one lemon and add half the juice to the greek yogurt along with the zest and black pepper.

Plate your cloud with the lemony yogurt, extra zest and black pepper if desired, butter beans, minty snap peas, crispy garlic chili oil, mint and sea salt. Enjoy with your favorite toasted sourdough.

tip: best served right away - make sure to invite your friends and enjoy it all together