World Cuisine

  • 4 large tomatoes
  • finely sliced rind of 1 preserved lemon (see page 16)
  • 1 red onion, sliced into bite-sized pieces
  • 1–2 tablespoons baby capers, rinsed and drained
  • small bunch of flat leaf parsley, finely chopped
  • small bunch of coriander, finely chopped
  • small bunch of mint, finely chopped
  • 2 tablespoons olive or argan oil
  • juice of ½ lemon
  • 1 scant teaspoon paprika
  • salt and pepper

Place the tomatoes in a heatproof bowl and pour over boiling water to cover. Leave for 1–2 minutes, then drain, cut a cross at the stem end of each tomato and peel off the skins. Cut into quarters, remove and discard the seeds and cut the flesh into thick strips. Place in a large, shallow bowl and add the preserved lemon rind.

Add the onion, capers and herbs to the bowl. Gently toss with the oil and lemon juice and season. Sprinkle over the paprika and serve with warm crusty bread, if liked.

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