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Chermoula Salmon w Chickpea, Eggplant & Pimiento Salad

Chermoula Salmon w Chickpea, Eggplant & Pimiento Salad

Chermoula Salmon with Chickpea, Eggplant & Pimiento Salad

Serves 2 

1 eggplant, sliced
Extra virgin olive oil (EVO)    
Sea salt and freshly ground black pepper
Alexandra's chermoula spice mix , to dust
1 325g jar El Navarrico chickpeas , drained and rinsed
¼ 314g jar Julie Le Clerc preserved lemons , peel only, finely sliced
½ 220g jar El Navarrico sliced pimientos,  
½ bunch Italian flat leaf parsley, leaves only
Capirete Pedro Ximenéz sherry vinegar , to dress
2 pieces Akaroa fresh salmon
½ lemon, to serve
Sabato harissa mayonnaise , to serve

First prepare the eggplant slices by patting dry with paper towels. Brush with EVO, season and dust with the chermoula.  Fry in a dry frying pan, over medium heat until golden on both sides.

In a bowl combine chickpeas, preserved lemon peel, pimientos and parsley with the eggplant. Season to taste and dress with EVO and sherry vinegar. Set aside.

Pat the salmon dry with paper towels and brush with EVO. Dust flesh side with chermoula mix. To cook, fry flesh side down in a preheated pan with EVO until golden, approximately 2 minutes. Flip the salmon over and fry for a further 2 minutes.  Remove from pan and rest 2-3 minutes in a warm place.

To serve, divide the chickpea salad between two plates and place a piece of salmon on each. Squeeze over the juice of the lemon and add a dollop of harissa mayonnaise. 

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  • Alexandra's Bazaar - Chermoula Mix

    Alexandra's Bazaar - Chermoula Mix

    Chermoula is one of the most indispensable Moroccan herb and spice blends. An exquisite zesty blend of cilantro, cumin, paprika, garlic and lemon. Traditionally used with white fish but equally at home with chicken, lamb and vegetables.

    Learn More
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  • El Navarrico Chickpeas

    El Navarrico Chickpeas

    These are nutty tasting, nicely seasoned chickpeas with an appealing creamy texture. Serve alone or in salads, soups, stews or tagines (with preserved lemons!) or simmer with a blend of tomatoes, chorizo and La Chinata smoked paprika.

    Also available in a 660g jar and 2.5kg tin.

    Learn More
    105 -

  • El Navarrico Pimientos ~ sliced

    El Navarrico Pimientos ~ sliced

    Small and triangular in shape, these Spanish piquillos (peppers) are roasted over oak coals giving them a smoky flavour which intensifies their sweetness. They are hand-peeled and de-seeded then jarred in their own flavoursome juices, with nothing else added.

    Piquillo peppers add a depth of flavour and vibrant colour to salads, salsas or canapés.

    Dairy and Gluten-free. Suitable for vegetarians and vegans.

    Also available in a 2.4kg tin.

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    105 -

  • Julie Le Clerc Preserved Lemons

    Julie Le Clerc Preserved Lemons

    Use this classic Moroccan ingredient as an instant and convenient way to add intense lemon flavour to traditional and modern dishes.

    Julie Le Clerc preserved lemons are cured for 6 weeks with salt, so all the work is done and the finished product is at your fingertips.

    Add to Moroccan tagines, use in dressings and marinades or add to couscous. Preserved lemons are beautiful in a seafood risotto or pasta salad with courgette and feta.

    They are quite salty, so be cautious when adding additional salt to a recipe.

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    105 -

  • Capirete Pedro Ximenéz Sherry Vinegar

    Capirete Pedro Ximenéz Sweet Sherry Vinegar

    Made from a blend of Palomino and Pedro Ximenéz grapes. Sweet and smooth on the palate, with the aroma of sun-dried grapes.

    Splash over grilled meats, cheese or mix with sugar and vanilla and use to macerate fruit.

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    Sabato Harissa Mayonnaise

    Sabato Harissa Mayonnaise

    Fiery, exotic and full of flavour! This spicy mayonnaise is made with Romulo olive oil, NZ verjuice, and our aromatic Sabato harissa.  Spread it generously on sandwiches, use as a dipping sauce for BBQ meats or toss through a coleslaw.

    No additives or preservatives. Dairy free.  Made with free range eggs. Suitable for vegetarians.

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    $13.50 $10.50
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