Photo by: Jonathan Lovekin

Quinoa salad with dried Iranian lime

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2 medium sweet potatoes
(about 350g each)
110ml olive oil
200g mixed basmati and wild rice (this mixture is widely available)
200g quinoa
4 garlic cloves, thinly sliced
3 tbsp shredded sage leaves
3 tbsp roughly chopped oregano
2 tbsp ground dried lime
6 tbsp shredded mint
4 spring onions (green parts only), thinly sliced, plus extra to finish
1 tsp lemon juice
160g feta, broken into chunks
salt and black pepper

I recently started using a new addictive substance – the small dried limes (or lemons) that appear widely in Iranian cooking. They add a fantastic sharpness and unique perfumed aroma to stews and marinades. For long-cooked wet dishes you just throw one in, lightly perforated, and it will impart its flavour to the whole dish. Here, though, I use it in powdered form. Unfortunately this is not simple to achieve because the limes are rock hard. If you have a spice grinder you should be fine; however, a food processor will struggle and give you some powder that you’ll then need to sieve. You can buy the limes in powder form but this is not as potent as what you make yourself. You can find dried limes online at and from most Middle Eastern and North African shops.

Serves 4-6

(p 245, Plenty)


The method for this recipe is available in the book Plenty, available to buy here.
Plenty |

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