Name: Moroccan Tomato and Lemon Salad
Yield: 2
Ingredients: Tomatoes - peeled, de-seeded and sliced into eighths; a Red onion - cut into thin wedges; a Preserved lemon - rinsed and pulp removed - cut into thin strips; pitted Dates - chopped; Olive oil; Lemon juice; Sweet paprika; Flat-leaf parsley - chopped; Coriander leaves - chopped

Author: Scott Hipkins

Category: Salad

Cuisine: Moroccan

Yields: 2 Servings

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Ingredients

0/9 Ingredients

Adjust Servings

400 g Tomatoes - peeled, de-seeded and sliced into eighths
0.5 a Red onion - cut into thin wedges
0.5 a Preserved lemon - rinsed and pulp removed - cut into thin strips (See NOTE)
4 pitted Dates - chopped
1.5 tbsp Olive oil
0.5 tbsp Lemon juice
0.25 tsp Sweet paprika
0.5 tbsp Flat-leaf parsley - chopped
1 tbsp Coriander leaves - chopped

Instructions

0/5 Instructions

Step 1

Mix the tomatoes, onion, preserved lemon and dates together in a bowl.
Step 2 Mix the oil, lemon juice and paprika together in a jar and give a good shake.
Step 3

Pour the dressing over the salad, toss lightly, then cover and set aside for 30 minutes.
Step 4 Just before serving, add the parsley and coriander and toss again.
Step 5 Serve at room temperature.

Notes

Preserved Lemons

Moroccan Tomato and Lemon Salad

Ingredients

Instructions

Notes

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