Shlada Matisha wal Hamed Markad
Tomato and Preserved Lemon Salad
With its hot climate and fertile land, Morocco produces tomatoes that are richly red and luscious. This salad tempts the palate with its varied flavours. Serve it as an appetizer in the Moroccan manner, or as an accompaniment to chicken or lamb.
SERVES 4
750 g (1 lb 10 oz) tomatoes
1 red onion
3 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon paprika
1 tablespoon finely chopped flat-leaf (Italian) parsley
2 tablespoons finely chopped coriander (cilantro) leaves
Peel the tomatoes by scoring a cross in the base of each one using a knife. Put the tomatoes in a bowl of boiling water for 20 seconds, then plunge them into a bowl of cold water to cool. Remove from the water and peel the skin away from the cross – it should slip off easily. Cut in half crossways and then squeeze out the seeds. Dice the tomatoes and put them in a bowl.
Halve the onion lengthways, cut out the root end, slice into slender wedges and add to the bowl.
Separate the preserved lemon into quarters, then remove the pulp and membrane and discard them. Rinse the rind under cold running water, pat dry with paper towel and cut into strips. Add to the onion and tomato.
In a small bowl, beat the olive oil, lemon juice and paprika, and add ½ teaspoon salt and a good grinding of black pepper. Pour the dressing over the salad, toss lightly, then cover and set aside for 30 minutes. Just before serving, add the parsley and coriander and toss again. If preparing this salad ahead of time, cover the bowl and place in the refrigerator, but bring to room temperature before adding the chopped herbs.
