Moroccan-style preserved lemons , weighing approximately 550g and drained weight approximately 450g, each lemon, due to its size, serves a plate for between 4 and 6 people.
Perfect for salads and Moroccan and North African tagine dishes such as chicken with olives and preserved lemon.
. One of Ottolenghi's basics
Ingredients for the salad , it serves 3-4 people, it is not advisable to overdo it, it is more of an appetizer, starter or accompaniment than a dish.
- 1 red pepper
-1 green pepper
-1 onion
- 2-3 preserved lemons, sliced
- black olives
- half a glass of lemon juice and another half of orange juice
- cumin
- 1 clove of garlic, sliced very finely and sautéed in another pan
- oil and salt
We put the oven to heat, 220º, while we clean the peppers, when they are ready we roast them in the oven along with the onion, this is what takes the longest and will depend on the size.
Once roasted, we cut them into strips and chop the onion.
In a frying pan, bring the two juices to the heat and leave until the liquid reduces, add the peppers, onion, garlic and cumin and stir.
We leave it for just a minute, take it off the heat, plate it up, decorate it with the olives and lemons, a pinch of salt and a good splash of olive oil.
Serves both warm and cold
