Roasted pepper salad with tomatoes and preseved lemon

• 3 red peppers
• 3 green peppers
• 6 medium tomatoes
• 1 bunch of parsley
• Rind of one preserved lemon
• One handful of black olives
• Pinch of salt
• Juice of one lemon
• I  tablespoon of olive oil
• 2 tablespoons of argan oil

Roast the peppers in a preheated oven at 400 F (200C) turning from time to time. Then place them in a bowl and cover with plastic. Refrigerate and then remove the skin. Chop into small pieces. Dice the tomatoes. Rinse and chop the lemon rind.

Mix the chopped tomatoes and peppers with the two oils, parsley, preserved lemon, lemon juice, salt and olives. Refrigerate at least 10 minutes before serving.



< Previous