Open-faced spinach and feta sambusak with preserved lemon salsa

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

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