Photo: Anna Pelzer
Preserved lemon & tomato salad with feta
8 ingredients
15 min
Serves 4
openrecipes
Light and crunchy, tart and fruity, this simple Moroccan salad is great served with fresh, crusty bread, or as part of a vegetarian spread
Estimated Nutrition (whole recipe, rough)
766
Calories
23g
Protein
24g
Fat
114g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 large fresh tomatoes , deseeded and cut into thick strips
- 1 large red onion , thinly sliced
- 1 preserved lemon , pulp removed and rind cut into thin strips (see tip)
- 200g pack feta cheese
- 2 tbsp olive oil
- juice ½ lemon
- small bunch each flat-leaf parsley and mint, finely shredded
- crusty bread , to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes