Tomato and green pepper salad, fez style
1 Servings
Ingredients
| Quantity | 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.