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Moroccan chopped salad


  • To make the dressing, whisk the oil with the garlic, lemon juice and harissa. Set aside.
  • Then toss the red onion, capsicum, cucumber, preserved lemon, feta, olives and fresh herbs with dressing to taste.
  • Serve as is as a starter with good bread on the side or as an accompaniment to a simple meat or fish dish.


  • 4 tbsp extra virgin olive oil
  • 1 garlic clove, crushed
  • juice of ½ lemon
  • ½ tspn harissa (Middle Eastern chilli paste)
  • ½ red onion, finely sliced
  • 1 yellow capsicum, diced
  • ½ continental (telegraph) cucumber, sliced
  • 1 piece preserved lemon rind, finely sliced
  • 2 heaped tbsp crumbled feta
  • 6 pitted olives, sliced
  • 1 tbsp each chopped mint, coriander & Italian (flat leaf) parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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