Serves 6
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1.5 kg (3 lb 5 oz) mixed coloured ripe tomatoes
1 preserved lemon
1/4 cup (40 g/11/2 oz) finely diced red onion
1 cup (about 30 g/1 oz) coarsely chopped mixed mint, basil and parsley leaves
salt flakes and freshly ground white pepper
2 tablespoons olive oil
1 tablespoon soft brown sugar
1/4 cup (60 ml/2 fl oz) malt vinegar
METHOD
1 Halve or quarter the tomatoes and put in a bowl.
2 Cut the preserved lemon into quarters, scrape out the flesh and chop the rind into small pieces. (The flesh can be used in sauces, soups, stews or fish dishes).
3 Add the rind to the tomatoes with the onion, herbs and salt and pepper to taste. Be mindful that the lemon is salty. Whisk together the olive oil, brown sugar and vinegar.
4 Pour over the salad, toss and serve at room temperature.
Tip
If you prefer not to use preserved lemon, peel and chop the flesh of two fresh lemons instead.
Recipes and Images from Apple Blossom Pie, by Kate McGhie, published by Murdoch Books
