Preparation

• Rinse one of the preserved lemons well, cut it into quarters, and slice the quarters crosswise into thin slices (you need about 1/2 cup—cut up another lemon if needed). Remove any seeds. Discard the stem from the chile and then cut it in half lengthwise and remove the seeds. Slice the chile halves thinly crosswise. Put the sliced preserved lemon, chile, feta, tomatoes, and olives in a bowl. Pour in the olive oil and sprinkle with the cumin seeds and parsley. Toss gently to mix and then serve.