Let's continue the Moroccan Salad series, with the simple and delicious roasted pepper salad!
WRITTEN RECIPE:
INGREDIENTS:
4 Bell peppers
2 tablespoons Fresh lemon juice
2 tablespoons Olive oil
1/2 teaspoon Salt
1/4 teaspoon Ground cumin
RECIPE:
Step 1: roasting the peppers
Place the bell peppers on a baking pan covered with foil.
Put the baking sheet in a preheated oven to 400 F degrees / 200 C.
Roast the peppers for around 20 minutes.
Then, turn the peppers to their other side.
Place back in the oven and roast for another 20 minutes.
The peppers are ready when the skin is charred and the peppers look soft.
Step 2: Steaming the peppers
Place the peppers in a plastic bag and seal the top.
Let the peppers rest for around 10 minutes, where they steam in their own heat. This will make the skin easier to peel.
Remove the peppers one at a time from the bag, and start seeding and peeling.
Step 3: Marinating the peppers
Slice the peppers into strips
Prepare some fresh lemon juice
In a bowl, place the pepper slices, add olive oil, lemon juice, salt, and ground cumin
Mix.
Serve warm or cold.. don’t forget the crusty bread… hmmm
Bon appetit