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