Preserved Lemon & Tomato Salsa
- 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.