Sautéed Herb Salad with Chilli and Preserved Lemon

Name: Sautéed Herb Salad with Chilli and Preserved Lemon
Yield: Serves 4
Cuisine: Moroccan
Ingredients: large bunch of mint; large bunch of flat leaf parsley; bunch of rocket (arugula); bunch of rocket (arugula); large bunch of fresh coriander (cilantro); large bunch of fresh coriander (cilantro); 45-60 ml/3-4 tbsp Greek (US strained plain) yogurt, to serve; 2 garlic cloves, finely chopped; 1 green or red chilli, seeded and finely chopped; large bunch of spinach leaves (about 115 g/4 oz); 60-75 ml/4-5 tbsp olive oil; salt and ground black pepper; salt and ground black pepper; 1 green or red chilli, seeded and finely chopped; ½ preserved lemon, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Modern Moroccan

By Ghillie Basan

Published 2016

About

Firm-leafed fresh herbs, such as flat leaf parsley and mint tossed in a little olive oil and seasoned with salt, are fabulous to serve as a salad in a mezze spread or go wonderfully with spicy kebabs or tagines. Lightly sautéed with garlic and served warm with yogurt, this dish is delightful even on its own.

Ingredients

large bunch of flat leaf parsley
large bunch of mint
large

Africa
Morocco
Preserve
Starter
Mediterranean
Gluten-free
Vegetarian

Method

Roughly chop the herbs, rocket and spinach. Heat the olive oil in a wide, heavy pan. Stir in the garlic and chilli, and fry until they begin to colour. Toss in the herbs, rocket and spinach and cook gently, until they begin to soften and wilt. Add the preserved lemon and season to taste. Serve the salad warm with a dollop of yogurt.

Ingredients

Method

Making garlic-flavoured y