Roasted Red Pepper Salad with Preserved Lemon

Name: Roasted Red Pepper Salad with Preserved Lemon
Ingredients: 4 red peppers, roasted, skin and seeds removed and cut into strips; 4 ripe tomatoes, peeled and seeded, cut into strips; ½ preserved lemon, rinsed and pulp removed, cut into dice; 30 ml (2 tablespoons) olive oil; 5 ml (1 teaspoon) lemon juice; fresh coriander leaves; salt and black pepper to taste

This is a Moroccan-inspired side dish to serve with couscous and lemony chicken tagine with green olives. (See recipe index).

Published 10 September 2022

Method

Arrange the red pepper and tomato strips on a serving platter, top with the diced lemon and drizzle with olive oil and lemon juice.
Season with salt and black pepper and garnish with coriander leaves.