Name: Tomato and preserved lemon salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 1 (130g) lebanese cucumber, chopped; 1 cup loosely packed fresh flat-leaf parsley leaves, chopped coarsely; 2 tablespoon tablespoons extra virgin olive oil; 1 tablespoon finely chopped preserved lemon rind; 1/4 teaspoon ground cumin; 1 teaspoon pomegranate molasses

Tomato and preserved lemon salad

This fresh tomato and preserved lemon salad is the perfect addition to your next family dinner or BBQ! Quick and simple, yet loaded with bags of flavour!

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Serves 6

Prep

10M

Cook

10M

Total

20M

Ingredients

1 (130g) lebanese cucumber, chopped

1 cup loosely packed fresh flat-leaf parsley leaves, chopped coarsely

2 tablespoon tablespoons extra virgin olive oil

1 tablespoon finely chopped preserved lemon rind

1/4 teaspoon ground cumin

1 teaspoon pomegranate molasses

Method

1.Bring a large saucepan of water to the boil.

2.With a sharp knife, lightly score a cross in the base of the tomatoes. Drop the tomatoes in the water and cook for about 30 seconds. Remove with a slotted spoon and transfer to a bowl of iced water. When cooled, drain in a colander then peel away the skins. Cut tomatoes in half and scoop out the seeds; chop coarsely.

3.Transfer the tomatoes to a medium bowl and add the remaining ingredients. Season generously with sea salt and freshly ground black pepper and toss to combine.

Not suitable to freeze or microwave.
Note

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