Lemon, onion and parsley salad

 

                Although limes are not commonly used in this dish in Morocco, they make a beautiful alternative.

Serves 4

• 5 thin-skinned lemons
• 1 white or red onion, peeled and sliced or slivered
• 80 ml coarsely chopped Italian parsley
• 2 ml salt
• 1 olive, for garnish

1. Peel four of the lemons, discard the seeds and diced the flesh.
2. Mix together the diced lemon, onion, parsley and salt ; cover and chill.
3. To serve, slice the remaining lemon thinly, arrange the slices on the edge of a serving dish and pile the lemon mixture in the center ; garnish with an olive and serve at once.

BON APPÉTIT