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Lentil Salad with Pickled Lemon

In this simple salad, lemon zest is cooked with salt and lemon juice, similar to Moroccan preserved lemons, adding a lovely fresh and zingy flavour to the sweet crispy onion and earthy cumin-scented dressing.

More Info

Book: How to Be a Mezze Legend

Page number: 74

Effort: Medium effort

Serves: 4

Prep: 15 mins

Cook: 40 mins

Shopping List

  • 1 large onion
  • 1 lemon
  • 20g bunch of parsley
  • 2 x 250g pouches or drained tins of lentils (eg puy, beluga, green or brown)
  • Oil for frying (sunflower or vegetable oil is best)

Blends Needed

BIBER BLEND: ½ tsp

KAMMUN BLEND: 2 ¾ tsp

QARFA BLEND: tsp

SUMAK BLEND: tsp

Goes Great With
Also Works a Treat With

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