Paris and I spend most of the week engaged in an intense back and forth about what we’re going to blog about at the weekend. We send each other links to blogs that might have a particularly well-arranged salad, or suggest a novel way of using chickpeas. We bandy around ideas of ingredient and flavour combinations, some of which we instantly dismiss as being too bizarre. In this case, we had gone through so many possible ideas for dishes involving preserved lemons, that by the weekend we had completely forgotten what we decided on. So this was a more spontaneous creation, centred around the notion that there had been a lot of talk throughout the week about red cabbage.
The ingredients in this salad were chosen primarily for their visual appeal, based on how well they would compliment the bright yellow of the preserved lemons. I know, right. Hipster food bloggers. Not to mention the poncey addition of pomegranate seeds. To be frank, I don’t actually enjoy eating pomegranate seeds that much – I find that hard bit in the middle somewhat irritating. But they look so beautiful, that for the sake of the photographs I conceded. We decided to pair the lemons with red cabbage (yellow + purple = good), then added vibrant green parsley leaves and red pomegranate seeds. When our eyes began to hurt, we chucked in some bulgur wheat to calm everything down a bit.
Bulgur wheat is my new favourite grain. It has the easy pour-a- kettle-of-water-over-it cooking method shared by cous-cous (and pot noodles, although I’ll pretend I don’t know that, as it wouldn’t do much for my food blogger image). It retains a pleasant bite and has a slight nutty taste. It balances out the sharp acidity of the lemons rather well. Preserved lemons are usually the preserve (pun entirely intended) of hearty Moroccan lamb tagines and baked fish dishes. Here we’ve given them a new lease of life as the centerpiece of this simple salad.