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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Preserved lemon & tomato salad with feta
Preserved lemon & tomato salad with feta
A star rating of 4.4 out of 5.6 ratings

Light and crunchy, tart and fruity, this simple
Moroccan salad is great
served with fresh, crusty bread,
or as part of a vegetarian spread

Nutrition: per lemon

  • kcal24
  • fat1g
  • saturates0g
  • carbs7g
  • sugars0g
  • fibre4g
  • protein2g
  • salt2g
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Method

  • step 1

    Juice 6 of the lemons then cut the remaining 4 into quarters. Pack in layers with salt, star anise, cinnamon sticks and coriander seeds, into a sterilised jar. Pour in lemon juice and top with water to just cover lemons. Seal and store in a dark, cool place for at least a month before using. Scoop out the pulp and rinse before use. These will keep for about six months.

Recipe from Good Food magazine, March 2012

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Comments, questions and tips (4)

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Overall rating

A star rating of 5 out of 5.2 ratings

kesemegreatdanes

question

When you say juice , do you mean whole with the skin on or peel first ? Thank you

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. For the juiced lemons we would cut them in half, skin on, squeeze out the juice and then discard the skin. We hope this helps. Best wishes, BBC Good Food Team.

lookingforward233

question

I tried this recipe and found the salt was over powering so wondered if 250 gms was indeed the correct amount. The other ingredients were fantastic. Look forward to feedback please.

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes 250g is the correct amount of salt. Preserved lemons are traditionally very salty and only a small quantity of preserved lemons are used in most dishes. It's a good idea to rinse them under cold water before using to remove any excess saltiness if you like. We hope…

lizleicester

A star rating of 5 out of 5.

This recipe makes lovely preserved lemons which I've been using for weeks in all sorts of Middle Eastern recipes.

thomas5840

please how do you pickle whole lemons like you can some times get in the shop is the same way as with the quartered lemons recipe would like to know asap if possible I know your all busy...

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