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

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, moroccan minted egg and pea salad. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Moroccan Minted Egg and Pea Salad is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Moroccan Minted Egg and Pea Salad is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must 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 that.

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

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