Fiona Dunlop

Lemon and olive salad

Salade d’olives et citrons

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The North African Kitchen
The North African Kitchen

By Fiona Dunlop

Published 2008

  • About

This salad is certainly piquant, due to the sharp lemon flavour backed up by the olives. It’s a wake-up starter and needs to be accompanied by something quieter from the vast choice of Fassi salads.

Ingredients

  • 2 large lemons, peeled and pith removed
  • salt
  • leaves from a bunch of flat leaf parsley, finely chopped

Method

  1. Submerge the lemons in a bowl of salted water and set aside for about 20 minutes. In another bowl, mix the parsley and spices. Add the olives, salt and olive oil, and stir together.
  2. Drain and halve the lemons. Squeeze out the juice and set it aside. Cut the lemons to olive-sized pieces, remove the pips, and add to the other ingredients. Pour over half the juice