Celery and preserved lemon salad

Ingredients

4 tbsp olive oil
1 clove garlic, thinly sliced
½ preserved lemon, rinsed well, inner pulp removed and discarded, finely chopped
1 head celery, trimmed and sliced into roughly 1cm/½in pieces
100ml/3½fl oz water
1 tbsp roughly chopped fresh flatleaf parsley
salt and freshly ground black pepper

Method

1. In a large frying pan, heat the oil over a medium heat and, when hot, add the garlic and preserved lemon. Fry for 30 seconds before adding the celery. Fry for a further 5-10 minutes, stirring occasionally.
2. When the celery begins to soften, add the water and cook for a further five minutes or until the liquid has almost evaporated.
3. Add the parsley and season with salt and freshly ground black pepper. Serve.