Honey and preserved-lemon dressing recipe

Sweet, sour and Moroccan, this is just as good with starchy side salads (use it to dress couscous or warm potatoes) as with  leafy ones.

Timings

Prep time: 5 minutes

Makes

130ml

Ingredients

• 1 or 2 small preserved lemons, plus 1½ tsp juice from the jar 
• 1 tbsp white-wine vinegar 
• 1 tbsp runny honey 
• leaves from 4 sprigs of mint, torn
• 4 tbsp extra-virgin olive oil

Method

1. Remove and discard the flesh from the preserved lemon(s). 
2. Cut the skin into fine slivers, then halve them so that they are not too long. 
3. Whisk the white-wine vinegar with 1½ tsp of preserved-lemon juice and the honey. Whisk in the other ingredients, season, and add the lemon-skin slivers.  
4. Taste for seasoning and sweet-sour balance.