A North African salad.

　　

Ingredients

serves 4

　　4 fleshy red bell peppers

　　2–3 tablespoons argan (see page 48) or extra-virgin olive oil

　　Salt

　　Peel of 1 preserved lemon (see page 459), cut into small pieces, to garnish

　　2 tablespoons capers to garnish

　　

Step 1

Roast, seed, and peel the peppers as described in box at left and cut them into strips about 2/3 inch wide. Dress with argan or olive oil and very little salt, and garnish with the preserved lemon and capers.

　　

To Roast and Peel Bell Peppers

Step 2

Many dishes call for roasted bell peppers (red ones are riper and have a better taste). Choose fleshy peppers. Put them on an oven tray under the broiler, about 3 1/2 inches from the heat (or grill them on the barbecue). Turn them until their skins are black and blistered all over.

　　

Step 3

Alternatively, it is easier to roast them in the hottest oven for about 1/2 hour, or until they are soft and their skins begin to blister and blacken—they need to be turned once on their sides. To loosen the skins further, put the peppers in a strong plastic bag, twist it closed, and leave for 10 to 15 minutes. Another way, which has the same effect, is to put them in a pan with a tight-fitting lid.

　　

Step 4

When the peppers are cool enough to handle, peel them and remove the stems and seeds. Keep the juice that comes out, straining it to remove the seeds, as it can be used as part of a dressing.

　　

Step 5

Roast peppers can be kept for a long time in a jar, covered in oil.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf