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 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
