This is a bold and spiky piece from Sabrina Ghayour.

For the adventurous lovers of preserved lemons. And fresh, young in season asparagus. 

35 mins | serves up to 6 | easy



300g asparagus spears, trimmed 
3 preserved lemons, deseeded and finely chopped 
3 pickled red chillies, finely sliced 
bunch mint leaves, chopped 
olive oil
sea salt flakes and freshly ground pepper 


Get the asparagus into a shallow bowl and pour over just enough boiling water to cover. Steep for 5 minutes. Remove from the hot water with a slotted spoon and transfer to cold water to cool.  Once cooled, dry the excess moisture from the spears with kitchen paper.

Halve the asparagus spears lengthways and place them in a bowl. Add the preserved lemons, pickled chillies, fresh mint and loads of black pepper, then drizzle with olive oil, mix well and serve.


David's Place 16

David's Place 14

You can find Sabrina’s recipe here – she really goes for it with her flavour settings!