Preserved Lemon and Tomato Salsa
Goes with: lamb, fish, seafood and chicken. Add feta cheese and black olives to create a more substantial salad.
Recipe by Claire Aldous
Photography by Becky Nunes
From issue #22
Sept. 2, 2015
ingredients
1/2 small red onion, very thinly sliced
3 quarters ...
Method
Soak the onion in cold water for 15 minutes, drain and squeeze dry in a clean tea towel. Scrape the flesh from the inside of each lemon quarter and discard. Thinly slice the lemon skin and place in a bowl ...
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