Ingredients Jump to Instructions ↓

  1. 4-6 2 lb/1 kg lemons

  2. 6 tbsp extra-virgin olive oil

  3. salt and freshly ground black pepper to taste

  4. 1 bunch mint, separated into leaves

  5. 1 green chili pepper, thinly sliced

  6. 1 red chili pepper, thinly sliced

Instructions Jump to Ingredients ↑

  1. Method :

  2. Peel the lemons, removing all the white pithy skin beneath the skin. Cut into small cubes.

  3. Place the lemon cubes in a salad bowl and drizzle with the oil.

  4. Season with salt and pepper. Sprinkle with the mint leaves and chili peppers.

  5. Refrigerate for at least 2 hours before serving.


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