This delicious salad is made by sautéing roasted 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. Roast the peppers over an open flame or in the broiler. If you've never done this, How to Roast and Skin Peppers shows how.
Allow a half hour standing time for the salad to marinate.
Serves 2 to 3.Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
- 4 colored bell peppers (roasted, skinned and seeded)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon cumin
- 1/4 teaspoon salt, or more to taste
- pepper to taste
Preparation:
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.
