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Ingredients
- 2 quarters preserved lemon
- 150 g (5 1/2 oz) baby English spinach leaves
- 200 g (7 oz) sliced semi-dried (sun-blushed) tomatoes
- 225 g (8 oz) jar drained and sliced marinated artichoke hearts
- 90 g (3 1/4 oz/3/4 cup) small pitted black olives
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 large garlic clove, crushed
Method
1. Remove and discard the pith and flesh from the preserved lemon. Wash the zest and thinly slice.
2. Place the spinach in a bowl with the semi-dried tomatoes, artichoke hearts, olives and preserved lemon.
3. Whisk together the lemon juice, olive oil and garlic, season and pour over the salad. Toss and serve immediately.
