The Salt Chef’s, Beau du Toit and Craig Cormack, have put together an easy recipe for preserved lemons using salt and citrus. These preserved lemons and their juices are good for up to a year and are great for promoting good heart health and anti-inflammatory properties.

Prep Time: 15 minutes | Yield: 500ml jar

Ingredients

• 5 large lemons
• ¼ cup of salt

Method

1. Ensure you have a clean 500ml glass jar.
2. Add 1Tbsp of salt to the bottom of the jar.
3. Juice 2 of the lemons
4. Slice 3 of the lemons into quarters, but do not slice all the way through.
5. Gently open these 3 lemons and sprinkle them liberally with salt, then carefully push them back together.
6. Place 1 of the salted lemons in the bottom of the jar, then add 1 Tbsp of salt. Then add the next lemon/ clementine, followed by 1 Tbsp of salt and then finally the 3^rd lemon followed by the 1Tbsp of salt.
7. Add the juice from the 2 juiced lemons to cover the fruit.
8. Put the lid onto the jar and store the jar in a warm, dry place – not the fridge – and shake once daily for 3 to 4 weeks in order to distribute the salt evenly. Once you open the jar to enjoy the lemons, then you will need to put it in the fridge to ensure no bacteria gets into the jar.

Fresh ideas

Here are some dishes you can make using preserved lemons:

• Chicken Tagine: Create a Moroccan-inspired tagine by slow-cooking chicken with preserved lemons, olives, spices, and aromatic herbs.
• Couscous: Prepare fluffy couscous and toss it with finely chopped preserved lemon, fresh herbs, and a drizzle of olive oil.
• Hummus: Blend chickpeas, tahini, garlic, olive oil, and a few pieces of preserved lemon to make a hummus. Serve it as a dip or spread.
• Salad Dressing: Whisk together finely minced preserved lemon, olive oil, honey, and a dash of Dijon mustard to create a tangy salad dressing.
• Pasta: Mix cooked pasta with a simple sauce made from preserved lemon zest, olive oil, garlic, and grated Parmesan cheese. Top it with fresh basil or parsley.
• Tapenade: Blend preserved lemon with pitted green olives, capers, garlic, and olive oil to make a zesty tapenade. Serve it as an appetizer with crackers or crusty bread.