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Pea, Olive, and Preserved Lemon Salad
Ingredients
  • 3 tablespoons (45ml)  extra-virgin olive oil
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground ginger
  • 2 cups frozen green peas (9 ounces; 260g)
  • 3 tablespoons finely chopped fresh cilantro leaves and tender stems ( ½ ounce; 15g)
  • 2 ½ tablespoons finely chopped preserved lemon flesh and rind (1 ½ ounces; 42g)
  • 2 medium cloves garlic (8g), peeled and crushed
  • ¼ teaspoon Diamond Crystal kosher salt, or more to taste; for table salt use half as much by volume
  • ½ cup pitted red-brown olives (2 ounces; 60g), such as Kalamata, halved lengthwise
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