Preserved Lemons

£3.95

These are traditional thin-skinned small lemons known as Beldi lemons – a Moroccan speciality, that can give a clear and fresh citrus taste to many dishes such as lamb stews and chicken.

In stock (can be backordered)

Description

Preserved Lemons

Simply brined in water and salt, these pickled thin-skinned lemons pack a strong pungent citrus flavour to a variety of dishes.

These are traditional thin-skinned small lemons known as Beldi lemons – a Moroccan speciality, that can give a clear and fresh citrus taste to many dishes such as lamb stews and chicken.

How to use Preserved Lemons

Finely chop – into salsas, dips, sauces and dressings. Try adding it to a garlic mayo!

Chop – into rice, cous cous and whole grains for a citrus zing.

Slice – into pasta sauces, stews, tagines and casseroles to add a salty lemony note.

Grate – into stuffing or any homemade meatball for a sunny layer of flavour

Drink – try it in a bloody mary, you won’t regret it!

Recipe: Try this flavoursome pesto dolloped on anything from pasta to roast chicken. Here we have it as a lunch suggestion, served with a spring salad. Feel free to use any green salad ingredients here.

Preserved Lemons

Crispy Flatbread with Spring Lemon pesto and Salad

Try this flavoursome pesto dolloped on anything from pasta to roast chicken. Here we have it as a lunch suggestion, served with a spring salad. Feel free to useany green salad ingredients here.
Prep Time 10 mins
Cook Time 5 mins
Course Main Course, Salad
Cuisine Mediterranean
Servings 2
Calories 674 kcal

Ingredients
 
 

  • 2 flatbreads
  • 2 handfuls Baby Spinach leaves
  • 1 handful rocket
  • 2 tbsp parsley
  • 3 sprigs mint leaves only
  • 75 g almonds/pumpkinseeds/sunflower seeds or a mix
  • 2 tbsp preserved lemons rinsed, pulp removed and chopped
  • 1 clove garlic peeled
  • 75 ml Olive Oil extra virgin
  • 75 ml Grapeseed oil
  • Salt to taste
  • 2 handfuls salad greens (baby spinach, gem lettuce, watercress etc)
  • 60 g peas blanched
  • 6 olives pitted and halved
  • 1/2 shallot thinly sliced
  • Lemon juice to taste
  • Salt to taste
  • pepper to taste

Instructions
 

  • Firstly toast the flatbreads in a large pan for about 60 seconds each side on a medium heat, remove.
  • Blitz all the pesto ingredients until you have a rough paste.  Spread a generous layer on each flatbread.
  • Now divide up the salad and lay on top of each flatbread. Squeeze over the lemon juice and serve.

Nutrition

Calories: 674kcalCarbohydrates: 2gProtein: 1gFat: 75gSaturated Fat: 9gSodium: 29mgPotassium: 226mgFiber: 1gSugar: 1gVitamin A: 3387IUVitamin C: 15mgCalcium: 51mgIron: 1mg
Keyword preserved lemons, quick lunch
Tried this recipe?Let us know how it was!

 

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