Roast Pepper & Preserved Lemon Salad
This is, like so many of the recipes I post here, really easy but looks (and tastes) like you’ve gone to considerable effort to make. It’s a fantastic side-dish or salad, and a colourful addition to any buffet table. The only thing is to remember to get your peppers roasted in plenty of time – they’ll take about 40 minutes in the oven. If you can't make your own preserved lemons, you can usually find them in Arabic shops, but do try making them, it's easy and for this dish alone, well worth the effort.
For four generous servings, you’ll need:
Four red peppers
One preserved lemon
Two tablespoons of capers, rinsed
- Roast your peppers. Put them whole in your oven, turn to 200 C / 400 F and leave for about forty minutes until their skins have blackened, then remove (carefully, don’t burn your fingers) and place in a plastic bag. Close the bag up and leave for around ten minutes to cool, while you get on with other things. Once cool, the peppers are easy to peel. Get rid of the stems and seeds, and cut (or tear) your peppers into strips, placing them in your serving dish.
- Chop up the peel of one preserved lemon (link to easy recipe below), and add to your peppers.
- Add the capers and a good splosh of olive oil, stir and voilà! All ready.
Serve as part of a buffet, or a side dish to grilled lamb or pork. Obviously pork isn't a natural accompaniment to an Arabic dish, but the sweetness really works well with the meat. It's also one you can make well in advance and store in the refridgerator, then just let it come to room temperature before serving.
I find myself making this a lot in the summer, and it always gets huge compliments. Enjoy!
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