Moroccan tomato and pepper salad

Yield: 2 servings

Measure Ingredient
1 medium Green bell pepper
1 medium Tomato, blanched, peeled, seeded, and diced
½ medium Cucumber, pared, seeded, and diced
1 tablespoon Plus 1 1/2 teaspoons lemon juice
1 tablespoon Water
2 teaspoons Olive oil
1½ teaspoon Minced fresh parsley
½ teaspoon Seeded and minced green chili pepper
¼ teaspoon Paprika
⅛ teaspoon Each ground cumin and minced fresh garlic

On baking sheet broil bell pepper 3 inches from heat source, turning frequently, until charred on all sides; transfer pepper to brown paper bag and let stand until cool enough to handle, 15 to 20 minutes.

Fit strainer into medium bowl and peel pepper over bowl; remove and discard stem end and seeds, allowing juice from pepper to drip into bowl. Cut pepper into strips and add to bowl with juice; add tomato and cucumber and toss to combine.

In measuring cup or small bowl combine remaining ingredients; mix well. Pour over vegetables in bowl and toss to coat with dressing; cover with plastic wrap and refrigerate for at least 30 minutes.

Makes 2 servings.

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