Tangy Lemon & Parsley Salad

Do you love lemons? I love them with just about everything! More like a condiment, this tangy little number serves beautifully as a refreshing, tart contrast to sweet, heavy curries, tagines and roast veggies. It's also a winner for your immune system.

6 lemons

1 small red onion

1 tsp finely milled Rapadura (or simple caster sugar will do the trick)

2 large handfuls Italian parsley

Serves 6-8


Peel lemons with a sharp knife, making sure that all pith and fine membranes are removed to expose the flesh.

Cut lemons into 1 cm thick slices and remove seeds.

Dice lemon slices and put in a bowl.

Halve the onion, then slice thinly.  Add to the lemons, along with Rapadura/sugar, parsley and 1tsp salt. Toss and set aside for 10 minutes.

Just before serving, lightly sprinkle with freshly ground black pepper.