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

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, moroccan minted egg and pea salad. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

How to make Moroccan Carrot and Chickpea Salad. You'll need the zest and juice of one large lemon. The lemon orange carrot and mint make it refreshing and at the same time the spices make it warm and comforting.

Moroccan Minted Egg and Pea Salad is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Moroccan Minted Egg and Pea Salad is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must 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. Prepare 4 large eggs
  2. Prepare 2 Tbsp Moroccan seasoning
  3. Get 1 tsp Tumeric
  4. Make ready 200 g Cherry Tomatoes
  5. Take 150 g Snow Peas topped and tailed
  6. Get 50 g Chives with flower heads
  7. Take 2 tsp Fresh Mint
  8. Take 2 tsp Fresh Dill
  9. Take Salt and Black Pepper to season
  10. Make ready 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. Prepare 3 handfuls Rocket
  15. Make ready 2 tsp olive oil

Layered Egg, Chicken and Pea Salad. It uses peas, multigrain bread, egg, shallot, mint, olive oil. The classic flavours of pea, ham and mint are upgraded with a crispy, deep-fried egg for a wonderful celebration of seasonal British produce. It should have the consistency of double cream.

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🤗

Drain and refresh under cold water. 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. I'm totally not a mint girl so I didn't but you absolutely.

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