Preserved lemon & tomato salad with feta

Preserved lemon & tomato salad with feta

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(6 ratings)

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Cooking time

Prep: 15 mins

Skill level

Easy

Servings

Serves 4

Light and crunchy, tart and fruity, this simple Moroccan salad is great served with fresh, crusty bread, or as part of a vegetarian spread

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
215
protein
10g
carbs
9g
fat
16g
saturates
7g
fibre
2g
sugar
7g
salt
1.49g

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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Method

  1. 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.
  2. Toss gently just before serving along with chunks of warm, crusty bread.

Recipe from Good Food magazine, May 2011

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Comments

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miramonti's picture
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Loved the addition of pickled lemon - but not enough included in the recipe. Maybe my pickled lemons were too small - but next time will double the quantity.

bassethound's picture
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Lovely and refreshing so easy - wonderfull flavours

w00dman's picture
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Bursting with flavour. It is the first time I have used preserved lemon - it lifts the whole salad. also served it with chick pea burgers and it was delicious. So easy to make

victoriacorby's picture
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Delicious. Wouldn't want to change any part of the recipe. The preserved lemon really makes all the difference.

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