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