Quarter and de-seed the tomatoes.
Discard the seeds and dice the flesh into 1 cm dice.
Peel and finely slice the garlic.
zest and juice the lemon, keep separate.
Take skin off the pickled lemon, discard the flesh and roughly chop the skin.
toast the cumin and fennel seeds in a warm pan, and grind in a mortar and pestle.
Add the cayenne, paprika and pickled lemon and grind to a paste.
Add the olive oil to the saucepan and cook the sliced garlic over a low heat until golden, take off the heat.
Add the lemon zest, after 30 seconds add the juice and then finish with the spice paste, mix well
Mix the tomato concasse with the fresh herbs and the chermoula dressing and serve in a side bowl.
«This salsa can also be used as a marinade by leaving out the tomto, as this adds water. The flavours will go equally well with seafood, lamb or chicken, or even tossed through vegetable salads.»