This delicious salad is made by sautéing roasted or fried peppers in olive oil, lemon juice, and spices. It makes a perfect accompaniment to tagine or other Moroccan main dish.
Use any color bell peppers of your choice. I like it best with green peppers, or a mix of green with red and yellow.
The preparation time below doesn't include roasting the peppers. Alternatively, you can pan fry the peppers in very shallow oil until their skins blacken and can be peeled off.
Allow a half hour standing time for the salad to marinate.
Prep Time: 10 minutes
Cook Time: 5 minutes
Marinating time: 30 minutes
Total Time: 45 minutes
Yield: 2 to 3 servings
- 4 colored bell peppers (roasted or fried, skinned and seeded)
- 2 tablespoons olive oil (or oil reserved from frying the peppers)
- 2 tablespoons lemon juice
- 1/2 teaspoon cumin
- 1/4 teaspoon salt, or more to taste
- pepper to taste
Coarsely chop the peppers. In a small frying pan, mix the chopped peppers with the remaining ingredients. Sauté over medium heat for several minutes, or until the peppers are quite hot and the dressing is thick.
Remove from the heat, and leave to marinate for a half hour or more at room temperature.
Serve room temperature with crusty bread for scooping up the salad and dressing.