Preserved Lemon and Tomato Salsa
Photography by Becky Nunes.
Goes with: lamb, fish, seafood and chicken. Add feta cheese and black olives to create a more substantial salad.
INGREDIENTS
1/2 small red onion, very thinly sliced
3 quarters of a preserved lemon
2 vine tomatoes, halved, seeded and sliced
2 tablespoons lemon juice
3 tablespoons olive oil
1 clove garlic, crushed
1/4 teaspoon cumin seeds, toasted
1/4 teaspoon sweet smoked paprika
2 tablespoons chopped coriander
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 with the tomatoes and onion.
Whisk the remaining ingredients together, season and fold through the salsa. Makes about 1½ cups
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.