Moroccan Grilled Pepper Salad with Tomato and Cumin
This Moroccan grilled pepper salad is a true journey to the heart of Morocco. The spices like cumin and paprika bring a comforting depth, and the pairing with roasted tomatoes is simply divine. If you're wondering which spices are essential in Moroccan cooking, think cumin, turmeric, ginger, and paprika: they are the treasures that perfume soups, tagines, and salads. I guarantee that this easy and quick recipe will become a staple in your meals. Serve it well chilled in summer or at room temperature for a successful oriental appetizer.
Ingredients
- Red bell peppers3
- Ripe tomatoes4
- Garlic2 cloves
- Olive oil3 tablespoons
- Ground cumin1 teaspoon
- Sweet paprika1 teaspoon
- Saltto taste
- Black pepperto taste
- Fresh parsley1/2 bunch
- Lemon juice1 tablespoon
Instructions
- 1
Preheat the oven to 200°C. Place the whole peppers on a baking sheet and roast for 20-25 minutes until the skin blackens. Turn halfway through.
- 2
Let the peppers cool in a sealed plastic bag for 10 minutes to make peeling easier. Then remove the skin, seeds, and membranes, and cut into strips.
- 3
Meanwhile, plunge the tomatoes into boiling water for 30 seconds, peel them, and roughly chop them.
- 4
In a pan, heat the olive oil over medium heat. Add the crushed garlic, tomatoes, cumin, paprika, salt, and pepper. Cook for 5 minutes until the tomatoes slightly reduce.
- 5
Stir in the pepper strips into the spiced tomato sauce, mix well, and simmer for 5 minutes over low heat to blend the flavors.
- 6
Remove from heat, add the chopped parsley and lemon juice. Serve the salad cold or at room temperature, with Moroccan bread or as an appetizer.
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