Capsicum and Preserved Lemon Salad

    35 minutes

    A simple little salad of charred capsicum and preserved lemon. You will love how well these flavours go together and it's not that hard to make.

    1 person made this

    Serves: 4 

    • 8 red capsicums
    • 50ml honey
    • 25ml sherry vinegar
    • 1 clove garlic, smashed
    • 1 teaspoon fresh thyme
    • bunch flat leaf parsley, leaves only
    • 10g preserved lemons, cut into matchsticks

    Preparation:30min  ›  Cook:5min  ›  Ready in:35min 

    1. Toast the capsicums over a gas flame until blackened all over, then place in a bowl and cover with cling wrap to let them sweat.
    2. After 15 minutes remove the skin and seeds of the capsicums. Cut the the flesh into triangles and place in a bowl.
    3. Place the honey in a saucepan with the vinegar, garlic and thyme and bring to the boil. Remove from the heat and strain to remove the garlic. Pour over the capsicums, toss and season to taste.
    4. Add the parsley and preserved lemon and toss again. Serve.

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