Preserved lemon & tomato salad with feta

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

Prep:15 mins

Serves 4
Easy

Nutrition per serving

kcal 215
fat 16g
saturates 7g
carbs 9g
sugars 7g
fibre 2g
protein 10g
salt 1.49g

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

Tip

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.

Method

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