Grilled red pepper salad recipe
by Paula Wolfert | 0 comments | Print recipeTweet
Grilled red peppers are wonderful by themselves, but the addition of a small amount of tomato and cumin enhances their flavour.
At a glance
- Cuisine Moroccan
- Recipe Type Salad
- Difficulty Easy
- Preparation time 5 mins
- Cooking time 5 mins
- Serves 4 people
- 2 large red peppers (about 450g), grilled, peeled, seeded and quartered
- 2 tsp coarse sea salt
- 2 tbsp extra virgin olive oil
- 3 tbsp peeled, seeded and diced fresh or canned tomato
- 1 garlic clove, crushed to a paste with ¼ teaspoon salt
- 1 pinch of ground cumin, preferably Moroccan
- 1 tsp finely chopped flat-leaf parsley leaves
- Place the pepper quarters on kitchen paper and cover with more kitchen paper. Press down gently to remove excess moisture. Flip each quarter over, sprinkle with the sea salt and roll up like a rug. Leave for about 1 hour at room temperature.
- Unroll the peppers and press them to remove excess moisture. Warm 1 tablespoon of the olive oil in a medium frying pan. Add the peppers and gently sauté for 2 to 3 minutes. Add the tomato, garlic, cumin and parsley and sauté for an instant. Tilt the pan so you can scoop out the oil and discard it. Toss the peppers and tomatoes with the remaining tablespoon of oil. Serve at room temperature. The salad can be kept in the refrigerator for up to 3 days.
Recipe taken from The Food of Morocco by Paula Wolfert. Text by Paula Wolfert, 2011. Photographs by Quentin Bacon, 2012. Published by Bloomsbury Publishing Plc, 2012.
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