Pic of Preserved lemon and herb salad

Preserved lemon and herb salad

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Vegetarian mains

Preserved lemon and herb salad

Serves 4 10 min
This fresh herb and preserved lemon salad can be used in a variety of ways. Serve on bruschetta as a starter, as a garnish for fish, chicken or lamb (it's particularly good sprinkled over kebabs), or with griddled halloumi. For a light dinner or side dish, toss it with cooked quinoa, bulgur or couscous, either on its own or with finely chopped raw spinach or kale.


  • 2 preserved lemons, rinsed well to remove excess salt, flesh removed and discarded, rind finely chopped
  • large handful fresh parsley, finely chopped
  • small handful mint leaves, finely chopped
  • 1 garlic clove, finely chopped
  • 3 tbsp olive oil
  • juice of ½ lemon, more to taste
  • salt and pepper


Prep time: 10 min
  • Step 1

    Mix the preserved lemons, herbs, garlic and olive oil together in a large bowl.
  • Step 2

    Add lemon juice and salt and pepper to taste.

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