Chermoula with preserved lemon from Spice by Christine Manfield

Ingredients

• ½ cup spearmint leaves, finely chopped
• ½ cup coriander leaves, finely chopped
• ½ teaspoon freshly ground black pepper
• 2 red bird’s-eye chillies, minced
• 200 ml extra-virgin olive oil
• 1 preserved lemon (rind only), diced
• 4 large cloves garlic, minced
• ¼ cup flat-leaf parsley, finely chopped
• 1 teaspoon cumin seeds
• 10 red shallots, finely sliced