Preserved Lemon & Tomato Salsa

3:10 pm on 2 September 2011


  • 1 shallot, finely chopped
  • 1 clove garlic, crushed
  • 50ml extra virgin olive oil
  • 2 tomatoes, skinned and de-seeded
  • 1 preserved lemon, skin only, finely sliced
  • juice of 1 lemon


Sweat off shallots and garlic in some of the olive oil. When softened, set aside to cool. Slice tomato flesh and add to cooled shallots with preserved lemon. Toss through lemon juice and remaining extra virgin olive oil.

From Afternoons with Jesse Mulligan

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