Herb Salad with Pickled Red Onion and Preserved Lemon

Ingredients for Herb Salad with Pickled Red Onion and Preserved Lemon

• 1/2 medium red onion, thinly sliced

• 240ml red wine vinegar

• 120ml sugar

• 1/2 preserved lemon, flesh removed, peel sliced into thin strips

• 1 cup coriander leaves with tender stems

• 1 cup mint leaves

• 1 cup parsley leaves with tender stems

• 1/2 cup dill sprigs

• Olive oil and flaky sea salt (for serving)

Place onion in a small heatproof bowl. Bring vinegar and sugar to a boil in a small saucepan, stirring to dissolve sugar. Pour over onion and let cool.

Drain onion and place in a medium bowl; add preserved lemon, coriander, mint, parsley, and dill and toss to combine. Drizzle lightly with oil, season with salt, and toss again to coat.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.