Tomato and preserved lemon salad

Tomato and preserved lemon salad

Tomato and preserved lemon salad

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.

2 tomatoes
1/2 preserved lemon
1 tablespoon fresh parsley, chopped
1 tablespoon fresh coriander, chopped
1 teaspoon extra virgin olive oil
1 lemon
1/2 teaspoon Nigella seeds

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.

Advertisements
This entry was posted in Dinner, Side dish and tagged , , . Bookmark the permalink.

One Response to Tomato and preserved lemon salad

  1. Pingback: Moroccan goat wraps | Susan's Sumptuous Suppers

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s