- July 2007
- Serves 8
- Hands on time 35 mins
This popular North African salad works well on its own or as a side, and is ready in just over 30 minutes.
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- 3.2g (0.5g saturated)
- 5.9g (5.1g sugars)
- 2 large red peppers
- 450g vine-ripened tomatoes
- 1 red onion, very thinly sliced
- 1 red chilli, deseeded and chopped
- 1 tbsp capers in brine, drained and rinsed, plus extra to garnish
- 1½ tbsp lemon juice
- 2 tbsp extra-virgin olive oil
- ½ preserved lemon, drained (we like Belazu, from major supermarkets)
- Preheat the barbecue. When hot, add the peppers and cook over a medium heat for 20-25 minutes, turning, until blackened. Seal in a plastic bag. Once cool, discard the stalk, seeds and skin and cut into 1cm wide strips. Put into a large bowl.
- Meanwhile, cut a shallow cross into the base of each tomato. Blanch in boiling water for 30 seconds, refresh under cold water and peel. Halve, deseed and cut the tomatoes into thin wedges. Add to the peppers, along with the onion, chilli and capers.
- Just before serving, whisk together the lemon juice and oil and season. Toss with the salad and spoon onto a serving dish. Cut the flesh from the preserved lemon, then cut the rind into small dice. Sprinkle over the salad with a few extra capers.
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