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

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, moroccan minted egg and pea salad. One of my favorites. For mine, I will make it a bit tasty. 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 favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Moroccan Minted Egg and Pea Salad is something that I’ve loved my whole life.

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

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

It should have the consistency of double cream. Drain and refresh under cold water. Mix the peas, avocado, mint. lemon juice and olive oil in a bowl. Moroccan cooking made simple and easy.

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 pistachiosđŸ¤—

Artichoke, green peas and preserved lemon salad. Seafood and Quinoa Salad Bowls with Turmeric and Mint Dressing.. Pea Salad, Couscous Green Pea Salad With Almonds And Feta, Heartland Green Pea Salad. Green Pea Salad with BaconLoaves and Dishes. cheddar cheese, salt, peas, bacon, mayonnaise, pepper Green Pea Soup with HamPork. mint, Spanish onion, white wine, parsley, fresh spinach. 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.

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