‘Kemia’ – various salads, often made with cooked vegetables – are served at the start of a Moroccan meal to stimulate the appetite. They are nearly always beautifully presented and subtly flavoured with herbs, spices and citrus. Riverford Cook Anna Colquhoun learned this recipe while travelling for culinary research in Morocco. It is easy to make and lasts well in the fridge for a couple of days. Don’t be tem