Hi, I'm Christie - a self taught cook and self confessed cookbook and magazine addict!
I love the creativity of spontaneous cooking as well as the pleasure of planning and perfectly executing a meal.
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[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.
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14Comments
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.
[...] in a dark, warm place for a month, shaking occasionally. Rinse each lemon before use and enjoy in salads, stews, cous cous and pasta [...]
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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