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.
Crispy Flatbread with Spring Lemon pesto and Salad
- 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
- 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.