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Salade deTomates et Poivrons

Serves 4 - 6:

• 4 green peppers
• 3 ripe tomatoes, peeled, de-seeded and diced
• a pinch or two of salt
• 1 teaspoon of ground cumin
• a large pinch of cayenne pepper
• the juice of half a lemon
• half a preserved lemon, cut into thin strips or diced (optional)
• 4 tablespoons of olive oil
• a small bunch of parsley, finely chopped

Roast the peppers in a hot pre-heated oven (240 degrees C / 475 degrees F) for half an hour or so, until they are brown. Turn them once during this time.

Then put them in a polythene bag and close it tightly. Leave for 15 minutes, when they will be easy to peel. After peeling, cut into small dice.

Mix with the remaining ingredients and leave to cool. Serve cold.