Herb Salad with Preserved Lemon Dressing



Make a dressing by combining 1 roughly chopped preserved lemon, 1 tablespoon za’atar spice mix (available from specialist delis and some supermarkets), 4 tablespoons of extra virgin olive oil and 2 tablespoons of cider vinegar in a bowl. Place 75g/3oz of lamb’s lettuce in a serving bowl with 75g/3oz of mixed baby herbs. Just before serving, pour over the dressing and toss.

Sarah Tildesley’s