finely sliced rind of 1 preserved lemon (see page 68)
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 1/2 lemon
1 scant teaspoon paprika
salt and pepper
warm crusty bread, to serve (optional)
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 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.