Moroccan Minted Egg and Pea Salad

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.”


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


  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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