Tomato and preserved lemon salad
This fresh zesty salad is a great side dish with lunch or dinner meals.
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Ingredients
- 750 grams baby egg (plum) truss
- 1 red onion, sliced thinly
- 1/2 cup firmly packed fresh coriander (cilantro) leaves
- 1/3 cup (80ml) lemon juice
- 2 tablespoons olive oil lemon rind tomatoes, halved
- 1 tablespoon finely chopped preserved lemon rind
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 clove garlic, crushed
- 1/2 teaspoon white sugar
- 1/4 teaspoon ground cumin
- sweet paprika
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