Shlada Hamed bil Besla wal Ma’danous

Fresh Lemon, Onion and Parsley Salad

In Morocco, this salad is served at the beginning of a meal. Its refreshing flavour makes a delicious accompaniment to simple chargrilled fish, prawns or chicken.Try it also with sweet-tasting fish cooked with dates or prunes.

SERVES 6–8

6 lemons

1 small red onion

1 teaspoon caster (superfine) sugar

3 tablespoons chopped flat-leaf (Italian) parsley

Peel the lemons with a sharp knife, making sure that all the pith and fine membranes are removed, to expose the flesh. Cut the lemons into 1 cm (½ in) thick slices and remove the seeds. Dice the lemon slices and put them in a bowl.

Halve the onion, then slice it thinly and add it to the lemon, along with the sugar, chopped parsley and 1 teaspoon salt. Gently toss, then set aside for 10 minutes. When ready to serve, lightly sprinkle with freshly ground black pepper.