Name: Olive, Preserved Lemon & Coriander Salsa
Prep time: 10 min
Yield: 140g
Ingredients: 45g pitted green or purple olives, finely chopped; 60ml olive oil; 20-40g deseeded and finely chopped preserved lemons (homemade or shop-bought); 20g finely chopped coriander leaves and tender stems; Fine sea salt, if needed

VMG Recipes