Moroccan Cold Zucchini Salad with Mint and Preserved Lemon
Here is a cold salad that breathes Morocco: grilled zucchini, marinated in a vinaigrette fragrant with cumin, paprika and preserved lemon, with an explosion of fresh mint. It's simple, sunny and terribly refreshing. Wondering what the essential spices of Moroccan cuisine are? Cumin and paprika are a great starting point, but preserved lemon adds that unique and authentic touch. This salad is perfect alongside a tagine or couscous. Let it rest in the fridge, the flavors will only get better. A true delight for hot summer days!
Ingredients
Instructions
- 1
Wash the zucchini, cut into thick slices (1 cm) lengthwise or diagonally.
- 2
Grill them on a hot grill or grill pan, 3-4 minutes per side, until tender and marked. Let cool.
- 3
Meanwhile, prepare the vinaigrette: mix olive oil, crushed garlic, cumin, paprika, chopped preserved lemon, lemon juice, salt and pepper.
- 4
In a salad bowl, arrange the grilled zucchini, drizzle with vinaigrette and add chopped mint and cilantro. Mix gently.
- 5
Refrigerate for at least 30 minutes to let the flavors develop. Sprinkle with toasted sesame seeds just before serving.
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