Wilted Herb Salad

Name: Wilted Herb Salad
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 100 g rocket; 1 garlic clove, thinly sliced; ¼ preserved lemon, rind only, washed and finely chopped (see Suppliers), or the zest and juice of ½ lemon (optional); 4 tablespoons olive oil; Yoghurt and Cumin Sauce; 2 large bunches fresh flat-leaf parsley, leaves picked from the stalks; 1 bunch fresh mint, leaves picked from the stalks; 2 large bunches fresh coriander, leaves and stalks; sea salt and black pepper; 100 g spinach, shredded

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

Wild herbs gathered in Morocco are the origin of this interesting dish.

Ingredients

1 bunch fresh mint, leaves picked from the stalks
2 large bunches fresh flat-leaf parsley, leaves picked from the stalks

Africa
Morocco
Starter
Preserve
Vegetarian
Gluten-free
Mediterranean

Method

Roughly chop all the herbs and spinach together. Heat the oil in a large saucepan over a medium heat. Add the garlic and gently fry for a few seconds until it begins to colour. Immediately add the herbs and stir well. Continue to cook until the herbs wilt, then stir in the preserved lemon or lemon (if using) and taste for seasoning. Preserved lemons have quite a strong flavour and can be salty,