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    Seafood, Charred Pepper and Preserved Lemon Salad

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    Seafood, Charred Pepper and Preserved Lemon Salad

    There are no leaves that could wither or wilt in this vaguely Moorish salad, so it won’t mind sitting around for a few minutes once dressed.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 6


    • 5 Red peppers
    • 300g Raw tiger prawn tails
    • 500g Mussels, washed and de-bearded
    • 3 Preserved lemons, drained and quartered
    • 3 tbsp Extra virgin olive oil
    • 1 Lemon juice
    • 20g Parsley, roughly chopped
    • 300g Red and yellow cherry tomatoes


    1. Char the peppers on a barbecue, turning with tongs until blackened all over. Peel and cut into strips. Place them in a bowl, cover and set aside for 10 minutes.
    2. Wrap the shellfish loosely in a double sheet of foil. Place on the rack over the coals for 10 minutes, shaking occasionally till the prawns are cooked through and the mussels fully opened.
    3. Cut the flesh out of the lemon quarters to leave thin petals of peel. Slice these into slivers. Mix the olive oil, lemon juice and seasoning to make a dressing.
    4. Combine the seafood with the peppers and the remaining ingredients, finishing with the dressing.

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    Drinks recommendation

    This fresh chenin blanc evokes evenings on the beach. Zalze Chenin Blanc 2008, South Africa. Bin 426392.


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