This is a great accompaniment to a Moroccan meal. It’s delicious: flavourful, fresh and complex. I made it to include in my goat wraps.
|1||tablespoon||fresh parsley, chopped|
|1||tablespoon||fresh coriander, chopped|
|1||teaspoon||extra virgin olive oil|
Score the skin of the tomatoes and immerse them (one at a time) in boiling water for 30 seconds. Remove them from the water and peel of the skin. Cut the tomatoes into thin wedges, discarding the seeds.
Rinse the preserved lemon. Cut the flesh from the skin. Discard the flesh and slice the rind into thin strips.
Combine the lemon rind, parsley and coriander to the tomato. Squeeze over the olive oil and the juice of the lemon. Mix and sprinkle with Nigella seeds. Allow the salad to rest at room temperature for about 15 minutes to allow the flavours to develop before serving.