Page title and description
Vegetarian mains
Preserved lemon and herb salad
This fresh herb and preserved lemon salad can be used in a variety of ways. Serve on bruschetta as a starter, as a garnish for fish, chicken or lamb (it's particularly good sprinkled over kebabs), or with griddled halloumi. For a light dinner or side dish, toss it with cooked quinoa, bulgur or couscous, either on its own or with finely chopped raw spinach or kale.
Ingredients
- 2 preserved lemons, rinsed well to remove excess salt, flesh removed and discarded, rind finely chopped
- large handful fresh parsley, finely chopped
- small handful mint leaves, finely chopped
- 1 garlic clove, finely chopped
- 3 tbsp olive oil
- juice of ½ lemon, more to taste
- salt and pepper
Method
Prep time:
10 min
PT10M
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Step 1
Mix the preserved lemons, herbs, garlic and olive oil together in a large bowl.
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Step 2
Add lemon juice and salt and pepper to taste.