Name: Open-faced spinach and feta sambusak with preserved lemon salsa
Yield: Serve 4
Ingredients: 1 small red pepper, halved, deseeded and cut into 1 cm dice; 2 tablespoons olive oil; 1 teaspoon allspice; 3 tablespoons chopped fresh coriander; 1 teaspoon preserved lemon, cut into 3 mm dice; 2 plum tomatoes, cut into 1 cm dice; 200 g spinach, washed; 1 large onion, thinly sliced; 50 g pine nuts; 175 g Creek feta cheese, crumbled; 300 g prepared puff pastry; salt and freshly ground black pepper; little beaten egg; ½ teaspoon lemon zest; 120 g sun blush tomatoes, chopped; 3 tablespoons extra-virgin olive oil; juice of 2 lemons; 1 garlic clove, crushed; ½ cucumber, deseeded and cut into 1 cm dice; pinch of sugar; 1 red onion, finely chopped; ½ teaspoon cumin seeds

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Preserving lemons in salt is commonplace in Middle Eastern countries and it adds spicy overtones to the lemon’s sourness. They are easy to prepare at home but take a while to mature (up to three months). However, there are some good-quality ones on the market.

Ingredients

For the Sambusak

2 tablespoons olive oil
50 g pine nuts
1

Snack
Vegetarian

Method

Preheat the oven to 190°C/375°F/gas mark 5. Heat the olive oil in a frying pan and, when hot, add the pine nuts and cook until golden all over. Remove and drain, reserving the oil. Return the oil to the pan on the heat, add the onion and cook over a moderate heat for about 8-10 minutes

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Ingredients

For the Sambusak

Method

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