Karen Martini's chermoula was inspired by a trip to Morocco. Photo: Marcel Aucar
1/2 bunch parsley
1/2 bunch coriander
1/2 tbsp salt flakes
1/4 tsp ground black pepper
1 1/2 tbsp paprika
1/2 tbsp cumin powder
1/2 tbsp ground coriander seeds
1 small piece preserved lemon, finely diced
6 small garlic cloves
30g fresh turmeric (or 1 tsp ground dried turmeric)
Extra virgin olive oil
1 lemon, juiced
1. Roughly pick the parsley and coriander and chop until quite fine but still with some texture.
2. Add the herbs, salt, pepper, spices and preserved lemon to a medium bowl. Finely grate the garlic and turmeric and mix in. Add a splash of water and enough oil to make a loose paste - not too loose, as you still have to add lemon juice. Mix the lemon juice through just before using.
Tip: This doesn't store well so use the day you make it or the next day.
Use this chermoula in Karen Martini's:
- Main Ingredients - Lemon
- Cuisine - Moroccan
- Course - Side Dish
- Occasion - Barbecue, Family meals, Dinner Party