Moghrabieh Salad with Preserved Lemon and Coriander Pesto by Bethany Kehdy

Ingredients

• 9 oz moghrabieh
• 1/2 oz salted butter ((15g) softened)
• pinch caraway seeds (toasted)
• 2 cups vegetable broth ((500ml))
• 9 oz cooked chickpeas
• 3 sweet pointed peppers
• 3/4 oz preserved lemon rinds ((20g) roughly chopped)
• 2 handfuls coriander leaves
• 5 cloves garlic
• 1 oz pine nuts ((30g))
• 5 tablespoons olive oil
• half lemon (juiced)
• sea salt
• freshly ground pepper