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
Preserved lemons
Makes 1 litre/ 1 3/4 pts
Easy
Prep:
No cook
These easy preserved lemons pickled in brine and spices add an intense citrus flavour to Moroccan dishes - a larder essential
Skip to ingredients
- 10 unwaxed lemons
- 250g sea salt
- 10 star anise
- 2 cinnamon sticks
- 2 tsp whole coriander seed
Nutrition: per lemon
- kcal24
- fat1g
- saturates0g
- carbs7g
- sugars0g
- fibre4g
- protein2g
- salt2g
Method
step 1
Juice 6 of the lemons then cut the remaining 4 into quarters. Pack in layers with salt, star anise, cinnamon sticks and coriander seeds, into a sterilised jar. Pour in lemon juice and top with water to just cover lemons. Seal and store in a dark, cool place for at least a month before using. Scoop out the pulp and rinse before use. These will keep for about six months.
