Preserved lemon & tomato salad with feta
Light and crunchy, tart and fruity, this simple Moroccan salad is great served with fresh, crusty bread, or as part of a vegetarian spread
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Vegetarian
- Put the tomatoes, onion and lemon in a shallow bowl or platter. Crumble the feta over, drizzle with oil and lemon juice, and scatter over the herbs.
- Toss gently just before serving along with chunks of warm, crusty bread.
Tip
Moroccan preserved lemons are refreshing and tangy, but use only the rind. Rinse lemon thoroughly, then cut into quarters lengthways. Use a small sharp knife to remove the pith and seeds so you're left with the smooth rind. Or, use the grated zest of a regular lemon.
PER SERVING
215 kcalories, protein 10g, carbohydrate 9g, fat 16 g, saturated fat 7g, fibre 2g, sugar 7g, salt 1.49 g
Recipe from Good Food magazine, May 2011.
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Ingredients
- 4 large fresh tomatoes , deseeded and cut into thick strips
- 1 large red onion , thinly sliced
- 1 preserved lemon , pulp removed and rind cut into thin strips (see tip)
- 200g pack feta cheese
- 2 tbsp olive oil
- juice ½ lemon
- small bunch each flat-leaf parsley and mint, finely shredded
- crusty bread , to serve
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Vegetarian
Ingredients
- 4 large fresh tomatoes , deseeded and cut into thick strips
- 1 large red onion , thinly sliced
- 1 preserved lemon , pulp removed and rind cut into thin strips (see tip)
- 200g pack feta cheese
- 2 tbsp olive oil
- juice ½ lemon
- small bunch each flat-leaf parsley and mint, finely shredded
- crusty bread , to serve
PER SERVING
215 kcalories, protein 10g, carbohydrate 9g, fat 16 g, saturated fat 7g, fibre 2g, sugar 7g, salt 1.49 g
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02 May 2011
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27 May 2011
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