Roasted walnut and preserved lemon salsa
I adore this dressing over any barbecued fish - it's zingy, fresh and perfect for a summer feast. The roasted walnuts add an interesting texture and flavour, but if you don't have time for roasting walnuts omit them altogether, as this dressing also works well without them. For a variation you could also add a teaspoon of sumac - it's delicious.
Ingredients
80g walnuts, shelled
3/4 of a preserved lemon
about 1 cup coriander leaves, chopped
juice of 1 lemon
4 tbsp extra virgin olive oil
Method
Roast walnuts in a hot oven until golden brown (about 10 minutes). When cool wrap them inside a clean tea towel and rub them well to remove the skin.
Roughly chop the walnuts and place in a bowl.
Rinse the preserved lemon, discard the pith and finely chop the skin. Add to the walnuts with the chopped coriander, the lemon juice, olive oil and salt to taste.
To serve
Spoon over grilled fish and serve.
This dressing is best when it has just been made. To make ahead of time you can combine the walnuts, lemon and coriander earlier in the day, and simply add the lemon juice and olive oil at the last minute.
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Brigitte Hafner is a chef, restaurateur and recipe writer.From our partners
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