Name: Tomato and preserved lemon salad
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 750 gram baby egg (plum) truss; 1 red onion, sliced thinly; 1/2 cup firmly packed fresh coriander (cilantro) leaves; 1/3 cup (80ml) lemon juice; 2 tablespoon olive oil lemon rind tomatoes, halved; 1 tablespoon finely chopped preserved lemon rind; 1 tablespoon finely chopped fresh flat-leaf parsley; 1 clove garlic, crushed; 1/2 teaspoon white sugar; 1/4 teaspoon ground cumin; sweet paprika

Ingredients

750 gram baby egg (plum) truss

1 red onion, sliced thinly

1/2 cup firmly packed fresh coriander (cilantro) leaves

1/3 cup (80ml) lemon juice

2 tablespoon olive oil lemon rind tomatoes, halved

1 tablespoon finely chopped preserved lemon rind

1 tablespoon finely chopped fresh flat-leaf parsley

1 clove garlic, crushed

1/2 teaspoon white sugar

1/4 teaspoon ground cumin

sweet paprika

Method

1.Make preserved lemon dressing; place ingredients in screw-top jar; shake well.

2.Combine tomato, onion, coriander and dressing in large bowl; season to taste.

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