This summer I’ve managed to enjoy a good balance of London heatwave and Mediterranean coastal sea wind. It was perfect because as soon as the heatwave kicked in in London we coincidentally had plans to go to the seaside somewhere in Europe or Morocco. Now it’s back to school season, we’ve been in London for a couple of weeks and I am just starting to feel reacquainted with my alarm and snooze button. And talking about back to school, our baby girl Laelia – who’s no longer a baby! – started preschool this week. We dropped her off and left her for the first time ever and she couldn’t be happier about it. When we left, her answer was “bye bye”, I am not going to bother you with how it made me feel and how am still wondering why she’s not missing us just *a little* bit.
This recipe! A few weeks (or was it few months?) ago, I visited Belazu’s Pembury Kitchen in London and cooked a feast with their development chef Henry Russell. It was so much fun to brainstorm together and to create super tasty dishes inspired by Morocco and Belazu’s products. By the end of the morning we had cooked some serious deliciousness including this artichoke, green peas and preserved lemon salad.
This recipe is a sort of “cooked salad” version of the Artichoke, baby potato & preserved lemon tagine that’s in my cookbook Casablanca. We intended to make the whole tagine but then decided to make a quick and easy version of it (minus the potatoes) and the salad form tastes just as good as the tagine one! Once you have all the ingredients prepped, the salad is ready in no-time, super comforting and fragrant.