Preserved lemon & zhoug

Preserved lemon & zhoug marinade

Ready for any protein you fancy, any excess not used as a marinade can be made into a sauce or salad dressing.

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Gluten freeVegetarian
  • Makes4 portions (about 140ml)
  • CourseAccompaniment
  • Prepare10 mins
  • Cook-
  • Total time10 mins

Ingredients

  • 2 tsp Cooks’ Ingredients Preserved Lemon Paste
  • 2 tbsp Cooks’ Ingredients Zhoug
  • 1 clove/s small clove garlic, crushed
  • ½ x 25g pack mint, leaves finely chopped
  • 5 tbsp extra virgin olive oil
  • ½ lemon, juice

Make it a salad dressing

  • 1 tbsp extra virgin olive oil

Make it a sauce

  • 4 tbsp mayonnaise or strained Greek yogurt

Method

  1. In a large bowl, put Cooks’ Ingredients Preserved Lemon Paste, Cooks’ Ingredients Zhoug, garlic, crushed, mint, leaves finely chopped, extra virgin olive oil and lemon, juice; whisk until well combined, then season. Store in the fridge for up to 3 days.

  2. Make it a salad dressing: add extra virgin olive oil, then season.

  3. Make it a sauce: whisk mayonnaise or strained Greek yogurt into ½ quantity marinade; season..

Cook’s tip

Any excess marinade must be discarded after contact with raw meat, poultry or fish.

Nutritional

Typical values per 35ml serving when made using specific products in recipe

Energy

651kJ/ 158kcals

Fat

17g

Saturated Fat

2.3g

Carbohydrates

1g

Sugars

0.5g

Fibre

0.7g

Protein

0.5g

Salt

0.6g

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