alaDamaris_512

Salad of artichoke, barberry berries, peas, pickled lemon, ras el hanout

Artichoke salad, peas, pickled lemon, ras el hanout
Pin
Print

Artichoke salad, peas, pickled lemon, ras el hanout

Recipe by Damaris Beems
0.0 from 0 votes
Course: SaladCuisine: Moroccan
Servings

4

Preparation

20

minutes
Cooking time

40

minutes
Total time

1

hour 

A salad as if it were a tagine dish, something like that. The ingredients could be in a tagine. But now I have made a salad out of it. With a lot of delicious layers of flavor. And for all seasons. Also very nice.

Ingredients

  • 1 package frozen artichoke bottoms (no artichoke hearts)

  • 1 red onion

  • 100 gram frozen peas

  • 100 gram sour berries

  • 250 gram Snack tomatoes

  • 1 pickled lemon

  • 80 gram Sunflower seeds

  • 1 table spoon Ras El Hanout

  • olive oil

Cooking time

  • Let the artichoke bottoms thaw a little for half an hour. Then cut them into pieces and mix them with the ras-el-hanout and olive oil. Then put them in a baking dish and let them soften and cook for about 40 minutes at 200 degrees.
  • In the meantime, cook the peas until tender. Drain them and let them cool.
    Soak the sour berries in warm water.
  • Finely chop the onion, tomatoes, pickled lemon.
    Toast the sunflower seeds in a dry frying pan.
  • Remove the artichoke bases from the oven and let them cool down a bit.
  • Mix everything together and also use the olive oil that is still in the baking dish. Bring it to taste with salt and pepper.

We bring vegan cooking to the next level

Tag @a.la.damaris on Instagram and hashtag it #webringvegancookingtothenextlevel

We bring vegan cooking to the next level

Follow us @a-la-damaris on Pinterest

We bring vegan cooking to the next level

Follow us on Facebook

0 Comments

Submit a Comment