These are widely used in North African cooking, and just one quarter lemon gives a whole new taste dimension to your cous-cous!
Organic Preserved Lemon ingredients: Made in Cornwall from fresh organic lemons, seasalt, peppercorns and bay leaves.
Summary: Preserved lemons give this salad a lovely Middle Eastern touch. They are very salty, though, and so are feta or halloumi, so don't salt the beetroots. If you don't have them, you can also use blanched lemon slices, in which case you might choose to salt the beetroots.
For a warm salad, do not allow the beetroots to cool completely, and maybe swap the feta for grilled halloumi. In this case, serve immediately, as halloumi gets hard if allowed to sit too long after grilling.
Serves 4 as a starter or 2 as a main dish (you can add some cooked quinoa to make it a more substantial meal).
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