Healthy Vegan - Preserved Lemon Coriander Salsa

I would not describe myself as an early riser in the morning.  I do like my snug bed, but when it comes to work - I like many working people, have to get up and go.  I am often at work 7am in the morning, if not earlier.

 This morning the car journey into work was a little more interesting.  We got to see Venus and Jupiter together in the pre-dawn sky.  I had not tweaked what it was and said out loud to D, 'those stars look like they are going to collide'.  He then mentioned that he had heard on the radio whilst showering something about some astronomical phenomenon happening today at dawn. Well didn't we, well me mostly get lucky to a bit like the red sun a couple of weeks ago.   The skies recently have been quite spectacular.
I made this Preserved Lemon Coriander Salsa at the weekend with what we had in the fridge as I could not be bothered to venture far.  Its made mostly from fresh ingredients other than the preserved lemons which came from a jar.



The Preserved Lemon Coriander Salsa made from a change from hummus and guacamole, but if you don't want to use it as a salsa, you can also top a soup that requires a little bit of zest! 

 I am sharing this herby green dish with The VegHog who is hosting Eat Your Greens this month.
Preserved Lemon Coriander Salsa
Ingredients
1 small onion, peeled and finely sliced
25g fresh parsley
20grams fresh coriander
50grams preserved lemons
4 tablepoons olive oil
Salt and peper to taste
Method
Roughly chop, then with a mezzaluna mince well.
Taste and adjust seasoning as necessary.

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