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Kumera & preserved lemon skewers
ingredients
1kg kumera
12 pieces of preserved lemon
olive oil
method
Peel and cut the kumera in 18 squares approximately 2.5cm. Parboil the kumera in salted water. Drain and allow to cool quickly to prevent further cooking. Thread the kumera and lemon onto bamboo skewers alternating so that there are 3 pieces of kumera and 2 preserved lemon. Brush with olive oil and put onto the hot grill plate. Cook for 5 minutes and then turn over for another 5.
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