• 1 cup dry black eyed peas
  • 2 roasted paprika
  • 1 green chilli
  • 3 sprigs spring onions
  • 1 sprig fresh basil
  • Juice of 1 lemon
  • 2 tablespoons pomegranate sour
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon red pepper flakes


  1. Soak the dry fritters in water overnight and drain the next day.
  2. Put the dry fritters in the pan, add water to cover and bring to a boil over medium heat.
  3. When the fritters are cooked, strain the water with the help of a strainer. Leave the fritters to cool at room temperature.
  4. Chop the paprika and chilli and put in the mixing bowl.
  5. Finely chop the dill, spring onion and basil, then add to the bowl.
  6. Mix all the ingredients, taking the cooled fritters into the bowl.
  7. For the sauce; Add the lemon, olive oil, pomegranate sour, chilli, sugar and salt to a separate bowl and beat.
  8. Pour the sauce over your salad and stir.
  9. For presentation, you can take it to the plate and serve it with fresh basil leaves.

Enjoy your meal.

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