Tomato and green pepper salad, fez style

1 Servings

Ingredients

Quantity	Measure	Ingredient
3		Green bell peppers
4	larges	Tomatoes
1		Garlic clove, crushed
1	pinch	Sweet paprika
¼	teaspoon	Cumin
2	tablespoons	Olive oil
1	tablespoon	Lemon juice
½	teaspoon	Salt
¼	teaspoon	Black pepper
¼		Preserved lemon, see recipe

Directions

Prepare peppers by grilling them in a 450F oven or holding them over a gas flame until the skins are evenly charred. Place in a towel & set aside to cool. When cool, slip off the skins, core & seed. Cut into small pieces & set aside. Skin the toamtoes & cut out the core. Slice each tomato in half crosswise & squeeze gently to remove the seeds. Cut the flesh into small pieces. Mix peppers & tomatoes in a glass serving dish & add all remaining ingredients except the preserved lemon. Mix well. Rinse preserved lemon under running water & cut away the pulp. Cut the peel into cubes & sprinkle over the salad. Serve cool.