Mallow, preserved lemon & olive salad

Mallow, preserved lemon & olive salad

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Mallow is used in soups and salads throughout the Middle East and North Africa, especially in Egypt where it’s known as melokhia. It can be found wild, is easily grown and available fresh or frozen from specialist Middle Eastern shops.

Ingredients

Quantity Ingredient
500g fresh mallow
100g mixed olives
1/2 Preserved lemons
2 tablespoons extra-virgin olive oil
1 tablespoon argan oil
1/2 lemon, juiced
sea salt
freshly ground black pepper

Method

  1. Boil 500g fresh mallow in salted water until tender, then drain and roughly chop. Transfer to a bowl then add 100g mixed olives, and the chopped peel from 1/2 preserved lemon. Dress the salad with 2 tablespoons extra-virgin olive oil, 1 tablespoon argan oil and the juice of 1/2 lemon. Season to taste with sea salt and freshly ground black pepper and serve.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again