Pea Olive Lemon Salad (Printable Recipe)
Sweet peas, olives, and preserved lemon tossed with Moroccan spices for a quick and flavorful dish.
# Ingredients You'll Need:
→ Main Ingredients
01 -
3 tablespoons extra-virgin olive oil
02 -
1/2 teaspoon ground turmeric
03 -
1/2 teaspoon ground ginger
04 -
2 cups frozen green peas (260 g)
05 -
3 tablespoons finely chopped fresh cilantro leaves and tender stems (15 g)
06 -
2 1/2 tablespoons finely chopped preserved lemon flesh and rind (42 g)
07 -
2 medium garlic cloves (8 g), peeled and crushed
08 -
1/4 teaspoon kosher salt, or more to taste
09 -
1/2 cup pitted Kalamata olives (60 g), halved lengthwise
# Steps to Follow:
01 -
In a large skillet, heat olive oil with ground turmeric and ground ginger over medium-low heat for 5 minutes, swirling occasionally to release aromas.
02 -
Stir in green peas, cilantro, preserved lemon, garlic, and salt. Increase heat to medium, cover, and cook until peas are bright green and warmed through, 3 to 5 minutes.
03 -
Remove pan from heat, stir in olives, adjust seasoning with more salt if needed, and serve warm or at room temperature.
# Extra Tips:
01 -
Purple olives may be used instead of Kalamata.
02 -
The salad can be made ahead and stored in the refrigerator for up to 5 days.