Recipes - Preserved Lemon and Pine Nut Salsa
Serve this refreshing salsa on the side of meat, fish or lentil patties or falafel.
1 Ground Moroccan Preserved Lemons
1 lebanese cucumber halved lengthways and seeds removed
1/4 cup toasted pine nuts
1/3 cup chopped flat-leaf parsley
2 tablespoons of extra virgin olive oil
salt and pepper
Remove the flesh from the Moroccan Preserved Lemon and discard, then dice the remaining lemon rind. Finely slice the cucumber. Combine the lemon rind and cucumber with the pine nuts, parsley, olive oil and season with salt and pepper.