Riverford Wicked Leeks
Preserved lemon and herb salad recipe image

Print Preserved lemon and herb salad

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 & 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 & pepper


  1. Mix the preserved lemons, herbs, garlic and olive oil together in a large bowl.
  2. Add lemon juice and salt and pepper to taste.
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