GLUTEN-FREE PRESERVED LEMON CHERMOULA

Chermoula is a sauce or relish widely used across North Africa. It will add the zip of leafy herbs and spices and the heat of chilli to just about anything you like. Start with cheese on a cracker and add a dab on top. Add spark and flavour to vegetables. Serve with fish or prawns. Or barbecued meat. If anything’s asking for a sauce, give it a try.

Jan

PRESERVED LEMON CHERMOULA

Makes approximately 400gm.

50       gm coriander, roughly chopped
25        gm flat-leaf parsley, roughly chopped
35        gm preserved lemon, skin only (about 1 medium lemon)
2          shallots, chopped
4          spring onions, chopped
1-2       garlic cloves, chopped
½         teaspoon paprika
½         teaspoon ground cumin
½         teaspoon ground ginger
½         teaspoon Aleppo pepper or chilli flakes
Pinch sea salt
100      ml extra virgin olive oil
1          lemon, juice (optional)

Place all the ingredients except lemon juice into a blender or food processor and pulse to make a chunky paste.

Adjust seasoning if necessary and add fresh lemon juice to taste.

Add more chilli if you like it hot.