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

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, moroccan minted egg and pea salad. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look 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 recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Moroccan Minted Egg and Pea Salad is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. 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. Take 4 large eggs
  2. Make ready 2 Tbsp Moroccan seasoning
  3. Make ready 1 tsp Tumeric
  4. Take 200 g Cherry Tomatoes
  5. Take 150 g Snow Peas topped and tailed
  6. Take 50 g Chives with flower heads
  7. Make ready 2 tsp Fresh Mint
  8. Take 2 tsp Fresh Dill
  9. Get Salt and Black Pepper to season
  10. Take 1 Lemon zested and juiced
  11. Make ready 1/4 cup Pomegranate Seeds
  12. Prepare 2 Tbsp Pistachios roasted and crushed
  13. Prepare 125 ml Plain Yoghurt
  14. Make ready 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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