Moroccan Minted Egg and Pea Salad

Name: Moroccan Minted Egg and Pea Salad
Yield: 4 servings
Cuisine: American
Ingredients: 4 large eggs; 2 Tbsp Moroccan seasoning; 1 tsp Tumeric; 200 g Cherry Tomatoes; 150 g Snow Peas topped and tailed; 50 g Chives with flower heads; 2 tsp Fresh Mint; 2 tsp Fresh Dill; Salt and Black Pepper to season; 1 Lemon zested and juiced; 1/4 cup Pomegranate Seeds; 2 Tbsp Pistachios roasted and crushed; 125 ml Plain Yoghurt; 3 handfuls Rocket; 2 tsp olive oil

Tulips Kitchen @cook_16532506

Australia

Last of the summer days are spent in a salad haze in Tulips Kitchen. A delight of home grown greens and fresh farm eggs. Pomegranates from Didi's tree and the aromatic smell of love in the air. Always served on a share plate with my tongue in cheek warning with a wink. "Mind the egg stains."

Tulips Kitchen @cook_16532506

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Ingredients

4 servings

4large eggs
2 TbspMoroccan seasoning
1 tspTumeric
200 gCherry Tomatoes
150 gSnow Peas topped and tailed
50 gChives with flower heads
2 tspFresh Mint
2 tspFresh Dill
Salt and Black Pepper to season
1Lemon zested and juiced
1/4 cupPomegranate Seeds
2 TbspPistachios roasted and crushed
125 mlPlain Yoghurt
3 handfulsRocket
2 tspolive oil

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Steps

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🤗