Name: Preserved lemon & tomato salad with feta
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Moroccan
Ingredients: 4 large fresh tomatoes deseeded and cut into thick strips; 1 large red onion thinly sliced; 1 preserved lemon pulp removed and rind cut into thin strips (see tip); 200g pack feta cheese; 2 tbsp olive oil; juice ½ lemon; small bunch each flat-leaf parsley and mint, finely shredded; crusty bread to serve

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Preserved lemon & tomato salad with feta

Preserved lemon & tomato salad with feta

Good Food team

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Serves 4

Easy

Prep: 15 mins

A star rating of 4.3 out of 5.6 ratingsRate

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Light and crunchy, tart and fruity, this simple
Moroccan salad is great
served with fresh, crusty bread,
or as part of a vegetarian spread

Vegetarian

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Alternatives

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A star rating of 4.2 out of 5.13 ratings

Ingredients

Nutrition

Units:

MetricUS

4 large fresh tomatoes

deseeded and cut into thick strips
1 large red onion

thinly sliced
1 preserved lemon

pulp removed and rind cut into thin strips (see tip)
200g pack feta cheese
2 tbsp olive oil
juice ½ lemon
small bunch each flat-leaf parsley

and mint, finely shredded
crusty bread

to serve

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Nutrition: per serving

kcal215
fat16g
saturates7g
carbs9g
sugars7g
fibre2g
protein10g
salt1.49g

low

Method

step 1

Put the tomatoes, onion and lemon in a shallow bowl or platter. Crumble the feta over, drizzle with oil and lemon juice, and scatter over the herbs.
step 2

Toss gently just before serving along with chunks of warm, crusty bread.

RECIPE TIPS

TIP

Moroccan preserved lemons are refreshing and tangy, but use only the rind. Rinse lemon thoroughly, then cut into quarters lengthways. Use a small sharp knife to remove the pith and seeds so you're left with the smooth rind. Or, use the grated zest of a regular lemon.

Recipe from Good Food magazine, May 2011

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A star rating of 4.3 out of 5.6 ratings

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