Pea Olive and Preserved Lemon Salad with Moroccan Flavors

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• 2 cups frozen green peas (260 g)
• 3 tablespoons finely chopped fresh cilantro leaves and tender stems (15 g)
• 2 1/2 tablespoons finely chopped preserved lemon flesh and rind (42 g)
• 2 medium garlic cloves (8 g), peeled and crushed
• 1/4 teaspoon kosher salt, or more to taste
• 1/2 cup pitted Kalamata olives (60 g), halved lengthwise