Moroccan · Condiment
Coriander & Preserved Lemon Dressing
A zingy, pourable dressing built on the Moroccan trinity of coriander, preserved lemon and cumin, loosened with olive oil and lemon juice into something to drizzle over grilled vegetables, grains, fish or salads. It is bright, herbaceous and salty-sour, bringing an unmistakably Moroccan lift to anything it touches.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 6
- Level
- Easy
Ingredients
- 1 large bunch coriander
- 1/2 preserved lemon, pulp removed, rind chopped
- 1 small garlic clove
- 1/2 tsp cumin
- 6 tbsp olive oil
- Juice of 1 lemon
- 1 tsp honey
- Pinch of chilli flakes (optional)
Method
- 1
Blitz the base
Blend the coriander, garlic and preserved-lemon rind with a splash of the oil to a rough paste.
- 2
Loosen
Add the cumin, remaining olive oil, lemon juice, honey and chilli and blend to a pourable dressing.
- 3
Balance
Taste and adjust — more honey to soften, more lemon to brighten. It should not need salt thanks to the preserved lemon.
- 4
Serve
Drizzle over warm grains, roasted vegetables, grilled fish or leafy salads just before serving.
Chef's tips
- Blend the coriander with a little oil first for a smoother, greener dressing.
- Skip the salt and taste — the preserved lemon usually seasons it enough.
- Dress warm grains or vegetables so they drink up the flavour.
Frequently asked questions
How long does it keep?
Two to three days in the fridge in a sealed jar. The colour dulls a little as the herbs sit, so give it a shake and a squeeze of fresh lemon before using again.
Can I make it without a blender?
Yes. Finely chop the coriander and preserved lemon, mince the garlic, and whisk everything together for a chunkier, more rustic dressing.