Herb salad with preserved lemon dressing

Herb salad with preserved lemon dressing

By
From
A Month in Marrakesh
Serves
2
Photographer
David Loftus

Ingredients

Quantity Ingredient
1 * preserved lemons [rid:1530]
1 tablespoon za’atar spice mix, (available from specialist delis and stores)
yoghurt dressing
4 tablespoons extra-virgin olive oil
2 tablespoons cider vinegar
80g lamb’s lettuce
80g mixed baby herbs

Method

  1. First make a dressing by combining 1 roughly chopped preserved lemon, 1 tablespoon za’atar spice mix, yoghurt dressing, 4 tablespoons extra-virgin olive oil and 2 tablespoons cider vinegar in a bowl. Place 80g lamb’s lettuce (mâche) and in a serving bowl with 80g mixed baby herbs (basil, amaranth and coriander all work well). Just before serving, pour over the dressing and toss quickly.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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