Preserved lemon dip
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a side
Ingredients
- 250g fresh or frozen peas
- 1 preserved lemon, flesh removed, roughly chopped
- 10ml moscatel vinegar
- pinch of ground cumin
- 40ml olive oil
- a drizzle extra-virgin olive oil, to serve (optional)
- ricotta and bread, to serve
Method
- STEP 1
Bring a pan of salted water to the boil, then quickly blanche the peas then refresh in a bowl of iced water. If you are using frozen peas, simply defrost them thoroughly.
- STEP 2
Put the peas, lemon, vinegar and cumin into the bowl of a food processor or blender, and pulse several times into a chunky paste. Add the olive oil and pulse several more times until everything is incorporated – you should still have some texture of the peas throughout.
- STEP 3
Season with salt to taste, and serve garnished with an optional drizzle of extra-virgin olive oil. Serve with ricotta and bread, if you like.