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Lentil Salad with Pickled Lemon

In this simple salad, lemon zest is cooked with salt and lemon juice, similar to Moroccan preserved lemons, adding a lovely fresh and zingy flavour to the sweet crispy onion and earthy cumin-scented dressing.

15 mins

40 mins

2/5

Also works a treat with: Chickpeas or borlotti beans in place of the lentils

Book: How to be a Mezze Legend (p74)

Goes great with: Yogurtlu Kebab (p101), Sabzi Khordan (p78)

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£0.50

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In this simple salad, lemon zest is cooked with salt and lemon juice, similar to Moroccan preserved lemons, adding a lovely fresh and zingy flavour to the sweet crispy onion and earthy cumin-scented dressing.

Click here to read all about our spice travels to research different recipes!

Recipe

15 mins

40 mins

2/5

Serves

Serves 4

Effort

Medium Effort

Main Ingredient

Pulses

Main Ingredient

Salad Veg

Dietary

Vegetarian

Veggie Friendly

Vegan

Vegan

Gluten Free

Gluten Free

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Fresh

Meal Taste

Sweet

Meal Taste

Tangy

Origin

Popular Style

Middle Eastern

Country

Morocco

  • 1 large onion
  • 1 lemon
  • 20g bunch of parsley
  • 2 x 250g pouches or drained tins of lentils (eg puy, beluga, green or brown)
  • Oil for frying (sunflower or vegetable oil is best)

How to be a Mezze Legend

How to be a Mezze Legend

Ebook Only - £5.00

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Book Only - £15.00

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Lentil Salad with Pickled Lemon - PDF Recipe Only - £0.50

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