Moroccan salad


– 2 green peppers
– 1 red pepper
– 4 tomatoes
– 1 garlic clove
– 1 teaspoon cumin
– 2 lemons
– 3 tblsps olive oil
– Salt, pepper


– You first need to take off the skin from the pepper bells. To do so, you need to grill them in an oven.
– Broil pepper bells for 10 minutes at 500°F (260°C) or until it is grilled , then turn them and broil them for another 10 minutes. Note bell pepper can also be grilled on barbecue.
– Repeat the operation until each side is grilled (repeat 3-4 times).

– When peppers are grilled, put them immediately in a plastic bag for 15 minutes.
– Take off the bells from the plastic bell and peel off the skin. This is what you should get:

– Cut the pepper bells in small dice.

Cut the tomatoes in small dice and add them in the salad. Mince the garlic into the salad.

– Squeeze the lemon and pour the lemon juice into the salad.
– Add 3 tblsps of olive oil and a pinch of salt and pepper.
– Add a teaspoon of cumin.
– Toss everything. This is what you should get:

You may put the salad in the refrigerator for 30 minutes before serving.
You also may add cilantro if you like it.

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