Asparagus, tomato and preserved lemon salad
“Quick ways with asparagus”
- 1 bunch asparagus
- 4 ripe tomatoes (coarsely chopped)
- 1/2 red onion (chopped)
- ¼ preserved lemon (finely chopped)
- 1 tbsp white wine vinegar
- ¼ cup extra virgin olive oil
- 1 tsp Dijon mustard
- ¼ tsp ground cumin
- ¼ tsp paprika
- 1/2 cup flat-leaf parsley (chopped)
A fresh, zesty salad, with a Middle Eastern twist.
Method
Cut 1 bunch asparagus into 3-4cm pieces and blanch in lightly salted boiling water for 2 minutes.
Refresh under cold water and drain.
Toss asparagus, ripe tomatoes (coarsely chopped), red onion (chopped) and ¼ preserved lemon (finely chopped) in a medium bowl.
To make dressing,
Whisk 1 tbsp white wine vinegar, ¼ cup extra virgin olive oil, 1 tsp Dijon mustard, ¼ tsp ground cumin and ¼ tsp paprika in a small bowl and season to taste.
Pour over vegetables and sprinkle with 1/2 cup flat-leaf parsley (chopped).
To serve
Serve with grilled lamb loin chops.
