Moroccan Minted Egg and Pea Salad
Moroccan Minted Egg and Pea Salad

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, moroccan minted egg and pea salad. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! It uses peas, paprika, egg, ginger, cumin, olive oil. It uses peas, multigrain bread, egg, shallot, mint, olive oil.

Moroccan Minted Egg and Pea Salad is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Moroccan Minted Egg and Pea Salad is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook moroccan minted egg and pea salad using 15 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Moroccan Minted Egg and Pea Salad:
  1. Prepare 4 large eggs
  2. Prepare 2 Tbsp Moroccan seasoning
  3. Take 1 tsp Tumeric
  4. Take 200 g Cherry Tomatoes
  5. Make ready 150 g Snow Peas topped and tailed
  6. Get 50 g Chives with flower heads
  7. Make ready 2 tsp Fresh Mint
  8. Take 2 tsp Fresh Dill
  9. Make ready Salt and Black Pepper to season
  10. Make ready 1 Lemon zested and juiced
  11. Get 1/4 cup Pomegranate Seeds
  12. Get 2 Tbsp Pistachios roasted and crushed
  13. Make ready 125 ml Plain Yoghurt
  14. Take 3 handfuls Rocket
  15. Get 2 tsp olive oil

Seafood and Quinoa Salad Bowls with Turmeric and Mint Dressing. Four fragrant and satisfying salads of roast red peppers, preserved lemon, crisp harissa chickpeas, and zesty carrot and Add the peas and coriander, season and give everything a good stir. Cover the pan and leave until the peas are fully cooked - about four minutes. Moroccan food is incredibly diverse, thanks to the country's interaction with other cultures and nations over the centuries, including Berber, Moorish, Arab and Mediterranean influences.

Steps to make Moroccan Minted Egg and Pea Salad:
  1. Hard boil 4 chicken eggs set aside
  2. In a large frying pan add Olive oil, Moroccan seasoning, the Tumeric. Cherry Tomatoes, Snow Peas
  3. Cook Tomatoes intill just browning and Snow Peas untill just wilted. Remove from pan and allow to cool.
  4. In a bowl mix the mint, dill, tumeric, salt, pepper, pomegranate seeds, lemon juice and zest.
  5. On a share plate scatter the Rocket, chives and flowers, top with the cooked tomatoes and snow peas. Place eggs in the centre and dress with pomegranate dressing, yoghurt and pistachios🤗

Spices feature extensively in Moroccan cooking and there is a centuries-old art to their careful balancing. Delicious flavors and the perfect vegetarian meal to prep for lunch! Moroccan chickpea salad to the rescue indeed. Confessions of a quinoa power salad lover: The substitution/additions for this salad are limitless! But as I mentioned before, you can swap some of the parsley for a little chopped cilantro or mint.

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