Preserved lemons
These easy preserved lemons pickled in brine and spices add an intense citrus flavour to Moroccan dishes - a larder essential
Aubergine, prawn & chorizo salad with preserved lemon dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 auberginessliced into 1cm rounds
- 6 tbsp olive oilplus a drizzle for the prawns
- 140g raw prawndeveined
- 140g cooking chorizocut into 1.5cm-2cm thick slices
- 400g can chickpeadrained and rinsed
- ½ red onionfinely sliced
- 100g baby spinach
- large handful parsleychopped
For the dressing
- ½ garlic clovecrushed
- 2 tbsp olive oil
- juice and zest 1 lemon
- ¼ tsp ground cumin
- 2 tsp clear honey
- 2 small preserved lemonsflesh removed and rind thinly sliced
Nutrition: per serving
- kcal461
- fat34g
- saturates7g
- carbs20g
- sugars10g
- fibre8g
- protein20g
- salt1.7g
Method
step 1
Heat a griddle pan to medium. Brush the aubergine slices with oil, season and griddle on both sides until soft and lightly charred – you’ll need to do this in batches. Set aside and keep warm. (See below left for griddling tips.)
step 2
While the aubergines are cooking, make the dressing. Mix the garlic with a good pinch of salt to form a paste. Gradually stir in the olive oil and lemon juice, followed by the zest, cumin, honey, preserved lemons and seasoning.
step 3
Wipe out the griddle pan and toss the prawns with a little oil and seasoning. Griddle for 1-2 mins each side until cooked through, then transfer to a plate. Add the chorizo slices to the pan and cook for 3-4 mins each side, or until they start to release their oil and become crispy.
step 4
In a large bowl, combine the chickpeas, onion, spinach and most of the parsley. Add the aubergines, prawns and chorizo, pour over the dressing and gently toss everything together. Pile onto a serving platter and scatter over the remaining parsley. Serve straight away.
