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Ingredients requirements of Moroccan Minted Egg and Pea Salad:

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

Moroccan Minted Egg and Pea Salad step by step:

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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