Tomato, Onion and Preserved Lemon Salad (Shalada Bil Matesha Basila W'L' Hamad M' Rakad)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
900 g/2 lb firm ripe tomatoes, peeled and seeded 1 small purple onion 1/2 preserved lemon
5 tablespoon lemon juice 1 clove garlic, crushed 2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh coriander leaves 1/4 teaspoon ground cumin 1/4 teaspoon paprika
salt and freshly ground black pepper



1 Cut the tomatoes into small cubes. Slice the onion as thinly as possible and separate into rings. Place the tomatoes and onion rings in a bowl.
2 Discard the pulp from the preserved lemon and rinse the peel well. Dry with kitchen paper, and cut into fine strips crosswise. Add to the tomatoes and onion.
3 Beat the olive oil, lemon juice, garlic, herbs, spices, and salt and pepper to taste in a jug. Pour over the salad, toss lightly, cover and stand for 30 minutes before serving.

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