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

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, moroccan minted egg and pea salad. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Moroccan Minted Egg and Pea Salad is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Moroccan Minted Egg and Pea Salad is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this 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 cook it.

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