Salads
Moroccan salad
An easy, seasonal salad and a popular side dish in Morocco and Tunisia. This goes well with couscous and grilled meats. Another good way to eat it is as a starter with black olives and quartered boiled eggs. Minced preserved lemon is a very good addition, as is a little crumbled goat's cheese.
Ingredients
- 2 large green peppers, quartered and deseeded
- 450g ripe tomatoes, deseeded and chopped
- 1 tbsp lemon juice
- 3 tbsp olive oil
- 1 large garlic clove, crushed
- ½ tsp ground cumin
- 2 tbsp fresh parsley or coriander, finely chopped
Method
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Step 1
Grill the peppers skin-side to heat until blackened and blistered. Drop into a plastic bag, knot the ends and leave until cool enough to handle.
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Step 2
Strip off the skin, then cut the peppers into small pieces. Mix with the tomatoes and any juice given out by the peppers.
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Step 3
To make the dressing mix the remaining ingredients. Toss with the tomatoes and peppers. Serve at room temperature.