1. For preserved lemons, soften the lemons by rolling them back and forth under pressure. Quarter them from their tops to within 5mm of their bottoms. Sprinkle salt on the exposed flesh, then reshape the fruit. Pack them into a large glass 1½-litre jar, pushing them down and adding more salt between the layers. Top up with lemon juice, but leave air space before sealing the jar.

2. Allow the lemons to ripen in a warm place for 30 days, turning the jar upside down every few days to redistribute the salt and juice. If necessary, open the jar and add more lemon juice to keep the lemons covered.

3. Preheat chargrill plate over high heat. Grill green capsicums, turning regularly, until lightly charred and starting to soften, about 20 minutes. Set aside to cool, then remove skin and seeds and slice. Blanch tomatoes in boiling water for 30 seconds, refresh in iced water. Peel skins, remove seeds with a spoon and roughly chop. Mix the peppers and tomatoes in a serving dish. Mix remaining ingredients (except preserved lemon) well, then toss with the vegetables. Keep in the refrigerator until shortly before serving.

4. Just before serving, sprinkle the tiny diced cubes of preserved lemon rind over the salad. 

Serving suggestion

Neil Perry's chicken steamed with onions