Sugar snap peas roasted with cumin, paprika, and cinnamon, then tossed with lemon, cilantro, and toasted almonds. A quick, healthy Moroccan-style spring salad.

Prep time: 15 minutesCook time: 20 minutesTotal time: 35 minutesServings: 4 servingsDifficulty: Easy

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This Moroccan-inspired salad turns sweet spring sugar snap peas into something special. A quick roast concentrates their sweetness, and warm spices, lemon, and crunchy toasted almonds make every bite sing. It is an easy, light lunch or side dish.

Ingredients

  • 300 g (10 oz) sugar snap peas, strings removed
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • Salt, to taste
  • Ground black pepper, to taste
  • Juice of 1 lemon
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup toasted almonds, chopped

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. Drizzle the sugar snap peas with olive oil and sprinkle with the cumin, paprika, cinnamon, salt, and pepper. Toss until evenly coated.
  3. Spread the peas in a single layer on a baking sheet and roast for 15–20 minutes until the edges are lightly charred.
  4. Transfer to a large bowl, add the lemon juice, cilantro, and almonds, and toss gently.
  5. Serve warm or at room temperature.

Tips

  • Removing the tough string along the pod makes the peas much more pleasant to eat.
  • Adjust the spice ratios to suit your taste; a pinch of chili flakes adds gentle heat.

Nutrition

Calories: about 150 per serving | Protein: 5 g | Carbs: 18 g | Fat: 7 g

springsaladvegetarianMoroccansugar snap peas

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