Green Pepper and Preserved Lemon Salad

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Green Pepper and Preserved Lemon Salad
Green Pepper and Preserved Lemon Salad
Servings:Serves 4
Calories per serving:10
Ready in:15 minutes
Prep. time:15 minutes
Cook time:None
Difficulty:Easy
Recipe author:JuliaBalbilla
First published:24th October 2012
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In Morocco this is made with just peppers and lemons but our peppers tend to be too bitter when grilled so tomato has been added to soften the taste.

Ingredients

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Method

  1. Mix all the ingredients, then taste and adjust the seasoning.

(Sunshine Food by Sophie Grigson)

Serving suggestions

Serve lightly chilled or at room temperature, having drained off excess dressing.

Chef's notes

I did not drain off the excess dressing as I love it too much. I substituted Aspall Organic Cyder Vinegar for the lemon juice and a Spanish olive oil called Hacienda La Guijarrera from Tomelloso (Ciudad Real). --JuliaBalbilla 12:46, 29 October 2010 (BST)

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Belazu products used in this recipe

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