lemon salad

Thinly peel 2 very ripe lemons, put whole in a little salt water and place on one side. Chop a small bunch of parsley, add a teaspoonful of paprika, a pinch of ground chilli, 1/2 teaspoonful of cumin, 5 or 6 violet olives (machcouq), 8 black olives (all stoned), 3 soupspoonfuls of groundnut oil and enough salt to season.

Then take the prepared lemons and press out the juice. Do not throw them away. Cut the lemons up in pieces the size of the olives and mix well all the ingredients, adding half of the lemon juice. Serve at once.