michelle picker cooks

This recipe for warm pumpkin salad with preserved lemon is from the food of morocco by Tess Mallos.

Peel 1kg (2lbs 4oz) of pumpkin and cut it into 2cm (¾”) pieces; remove the pulp and pith from 1 preserved lemon and dice the rind finely; dice finely or grate 1 onion. Heat 3 tablespoons of olive oil in a large frypan with a lid. Add the onion and cook until soft then add ½ a teaspoon of ground ginger, ½ a teaspoon of ground cumin and 1 teaspoon of paprika (sweet or hot) and cook briefly. Add the pumpkin, preserved lemon, 2 tablespoons each of chopped parsley and coriander, 1 tablespoon of lemon juice and ½ a cup of water. Season to taste. Cover and simmer for 20 minutes until the pumpkin is tender, tossing occasionally. Serve hot or warm.

This cooked zucchini salad recipe by Christine Benlafquih was published on the spruce eats.

Wash and chop 750 g (1½ lbs) of fresh zucchini into small cubes. Heat ¼ of a cup of olive oil in a saucepan over medium heat and add the zucchini, 2-3 cloves of minced garlic, 1 teaspoon of salt and 1 teaspoon of paprika (hot or sweet). Cover and cook until the zucchinis are just beginning to become tender. Add 2 tablespoons of lemon juice, 2 tablespoons of chopped fresh parsley and ¼ of a teaspoon of ground cumin and continue to cook until tender. Taste and adjust seasoning or add more lemon juice if desired. Serve warm or at room temperature.