If you can’t find preserved lemons, use the zest of 2 lemons. Recipe by Ripe
Ingredients
Salad
- 8-10 carrots, peeled and grated
- 2 cups cavolo nero or spinach, finely sliced
- 3/4 cup dates, roughly chopped
- 1/2 cup fresh mint
- 1/2 cup fresh italian parsley
- good pinch of salt
- 3-4 tbsp dukkah
Dressing
- 1 clove garlic, finely chopped
- 4 tsp dijon mustard
- 4 tbsp maple syrup
- 2 tsp cumin seeds
- 1 tsp sumac
- 1 preserved lemon, finely diced
- 5 tbsp cider vingar
- 4 tbsp olive oil
Method
- In a large mixing bowl place all ingredients for the salad except the dukkah and mix well.
- For the dressing, in a small bowl whisk together the ingredients until well combined.
- To serve, pour the dressing over the salad and mix until well combined. Sprinkle over the dukkah just before serving.
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