Light and crunchy, tart and fruity, this simple Moroccan salad is great served with fresh, crusty bread, or as part of a vegetarian spread
Buy the ingredients for this recipe now via:
Want to know how this works? Read all about it here.
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.