Spinach Salad with Moroccan Preserved Lemon is a modern African Fusion recipe for a classic salad of wilted spinach, coriander, celery and parsley served with preserved lemons and cherry tomatoes served in a dressing made from the spinach liquid. The full recipe is presented here and I hope you enjoy this classic African Fusion version of: Spinach Salad with Moroccan Preserved Lemon.
Pick over the spinach leaves an remove any wilted ones and any hard stems. Rinse the spinach, drain then chop coarsely. Add the spinach to a large frying pan with the coriander, celery and parsley. Stir over high heat until just wilted (about 3 minutes) then pour into a colander set over a bowl. Press the mixture to remove as much liquid as possible. Transfer the greens to a serving bowl and chill for at least 2 hours.
Pour the drained spinach liquid to a pan then add the garlic, paprika and chilli powder. Bring to a boil and cook, uncovered, over high heat until the volume has reduced to about 60ml (about 4 minutes). Add the oil, preserved lemon and lemon juice. Take off the heat and stir to combine then set aside until cooled.
Pour over the greens then top with the chopped tomatoes and then the halved tomatoes. Serve slightly chilled.
