The guilt trip15

Posted on February 15, 2008 by ChristieDinner Time, Gluten Free, Vegetarian

Feta and preserved lemon salad
[Feta and preserved lemon salad]

Last night I had two Scottish salmon fillets in the fridge and I felt like something really fresh to go with them. Lately I’ve been cooking a lot of steamed and stir fried vegetables and I wanted a change.

Plus, I had a massive burger with thick cut chips for lunch (it was a special occasion), so I kind of guilt-tripped myself. Come on, admit it, you’ve done it too.

Anyway, this is what I came up with.

Happy cooking, Christie

Feta and preserved lemon salad
serves 4 as a side salad

This salad goes really well with oily fish such as salmon, but is equally good on it’s own for lunch, maybe with a few toasted pine nuts and sundried tomatoes. You really need to use Greek feta because it has a nice sour tang that goes well with the lemon and fish, Danish feta would be too creamy (although I love it).
To buy a jar of preserved lemons, click here.

large handful baby spinach
large handful watercress
large handful rocket
100g greek feta cheese
24 kalamata olives, pitted
½ preserved lemon, rind only, finely sliced
good olive oil, preferably extra virgin
juice of 1 small lemon
cracked black pepper
fresh lemon slices to garnish

Thoroughly wash and pat dry salad leaves with a clean tea towel and place in a large bowl. Crumble over the feta with your fingers and add the olives and preserved lemon.

Then, sprinkle with the lemon juice and drizzle olive oil to taste. Season with lots of cracked black pepper and toss gently to combine.

Divide between serving plates, garnish with fresh lemon slices and top with cooked salmon.

  • That looks divine!

  • Thanks Ju’eta. I hope you give it go!

  • a shortcut to preserved lemons
    Make 4 long 1/2-inch-deep cuts in lemon. Place in microwave-safe bowl. Cover and microwave on high 2 minutes.
    works pretty well, plus you dont have to pay for shipping!

  • Wow Shara, I’ve never heard of using the microwave before… do you add salt or liquid so that they get ‘pickled/preserved’?

  • i didnt, but if you like the extra tang i suppose you could. the dont really need the extra liquid. after i zapped them i scraped out the pith chopped em up and added them to butter with herbs, sooo good.

  • I’m not keen on microwaves, but out of curiosity I’m going to try this. Thanks for the tip!

  • This looks like a great salad :)

    I bet some chevre would be great with it too.

  • Thanks Clare, most definitely.

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  • I still haven’t cooked a single thing since I “met” you. But, I really do want to and I will. Soon… What’s your easiest recipe, with few ingredients, that’s healthy and yummy. Easiest is the key word here. xoxoxoxo

  • Hi Gail,

    I’ve emailed you a few ideas. Let me know how you go!

    Christie :)

  • I’m not working today so it’s a little rude not to cook dinner tonight, right? I bet I could even do those pork cutlets with the sweet mustard crust. I’m not making any promises, but I’m strongly considering this a challenge!

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  • I have just done a post on preserving lemons, it’s dead easy so this salad is going to come in very handy.

    This salad would go famously well with barbequed chicken or fish. Damn, the fish market has already closed, might be on for tomorrow though if it stops raining.

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