In this easy salad, sweet peas meet briny olives, preserved lemon, and the sharp, intense flavors of ground ginger and turmeric.
3 tablespoons (45ml) extra-virgin olive oil
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
2 cups frozen green peas (9 ounces; 260g)
3 tablespoons finely chopped fresh cilantro leaves and tender stems (1/2 ounce; 15g)
2 1/2 tablespoons finely chopped preserved lemon flesh and rind (1 1/2 ounces; 42g)
2 medium cloves garlic (8g), peeled and crushed
1/4 teaspoon Diamond Crystal kosher salt, or more to taste; for table salt use half as much by volume
1/2 cup pitted red-brown olives (2 ounces; 60g), such as Kalamata, halved lengthwise
In a large skillet, heat olive oil, ground turmeric, and ground ginger over medium-low heat for 5 minutes, swirling skillet occasionally, to allow spices to release their aromas.
Stir in green peas, cilantro, preserved lemon, garlic, and salt. Increase heat to medium, cover, and cook until green peas are bright green and fully warmed through, 3 to 5 minutes. Remove pan from heat, stir in olives, and season with additional salt if necessary. Serve warm or at room temperature.
