Preserved Lemon and Tomato Salsa
Photography 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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.