"During my residency in Morocco, the daughter of my farmer invited me out to spend the Eid festival with her family in the countryside," says Gregory. "We slaughtered one of their goats, as is traditional, with the whole family helping. Then they grilled the goat heart and liver over charcoal and we ate it in the sun with a salad of freshly dug radishes and preserved lemons. It was peppery, sour and salty and just delicious."
- 600 gm assorted heirloom tomatoes, halved
- caster sugar and extra-virgin olive oil, To serve
- 1 bunch radishes (about 8 radishes), halved or quartered if large
- 20 Sicilian green olives, cheeks removed
- 15 lemon verbena leaves (optional)
- 125 ml (½ cup) distilled vinegar
- 55 gm (¼ cup) caster sugar
- 1 bunch radishes (8 radishes), halved or quartered if large
Preserved lemon vinaigrette
- 80 ml (1/3 cup) chardonnay vinegar
- 60 gm caster sugar
- from ½ preserved lemon, rinsed and finely chopped, Peel
- 100 ml extra-virgin olive oil
- 1For pickled radishes, combine vinegar, sugar and ¾ cup water in a saucepan and bring to a simmer over medium heat, stirring to dissolve sugar, then set aside to cool. Add radishes and leave to marinate for 1 hour.
- 2For preserved lemon vinaigrette, combine chardonnay vinegar, sugar and preserved lemon in a small saucepan and bring to a simmer, then simmer until the mixture has a nice balance of sweet, sour and salty (about 2 minutes). Set aside to cool, then add olive oil and season to taste.
- 3To serve, place tomatoes in a bowl and season well with salt, sugar and olive oil. Add radishes, pickled radishes and olives. Dress everything with the preserved lemon vinaigrette and garnish
with lemon verbena leaves.