Moroccan style bell pepper salad
Got a lot of bell peppers? Roast them to make the flavour more intense! This side dish with a simple cumin dressing will compliment mostly any Mediterranean main.
Moroccan style bell pepper salad
This is a great side dish to anything Mediterranean style. The multiple colours of pepper make it pretty, but it won't change the taste if you can only get the red ones.
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- olive oil
Dressing
- 1 clove of garlic
- 1 tsp apple cider vinegar
- 1 ¼ tbsp lemon juice
- 1 tsp maple syrup optional
- 1 ½ tbsp olive oil
- ½ tsp ground cumin
- parsley and/or coriander leaves chopped
- salt & pepper
Instructions
- Roast the bell peppers over a gas flame for a couple of minutes, or if you don't have a gas stove like me, put them in the oven for 20-30 minutes (I cut them into rough chunks, and already remove the stem, pith and seeds). I drizzle on some oil as well. Let cool.
- Remove the inedible parts if you haven't already, and cut the peppers into strips along the length.
- In a pestle and mortar, crush the garlic with some salt until a creamy mixture forms. Mix in the apple cider vinegar, lemon juice, maple syrup, oil (reuse the oil from the oven roasting if you chose this method) and cumin, and add to the bell pepper strips. Add the fresh herbs on top.
Notes
Roast the garlic in the oven along with the peppers to make its taste softer. Or, to make it spicier, add a chili (raw or also roasted) to the dressing!
From ‘De verse Marokkaanse keuken‘ by Nada Selah.