Sweet Pepper Salad

Interestingly, this sweet pepper salad calls for fire roasting green rather than the typically sweeter red peppers. The soft texture perfectly compliments warm pita bread while while the tangy preserved lemons give it enough zest to enjoy on its own.

Sweet Pepper Salad

2 tbsp. olive oil

8 green bell peppers

1 cup chopped flat-leaf parsley

1/2 tsp. cumin

1 minced peeled clove garlic

1 minced Preserved Lemon

Salt

1. The recipe called for the peppers to be seared in a cast iron skillet, however doing it over a grill made for a more uniform and easier sear. After all sides are blackened, place peppers in a brown paper bag, close bag, and allow peppers to cool for 20 minutes.

2. Remove skins by rubbing the peppers inside their bag. Then remove seeds and veins and dice into 1'' pieces.

3. Heat 1 tbsp. olive oil in same skillet over low heat. Add peppers, chopped flat-leaf parsley, cumin, garlic, preserved lemon, and salt.

4. Cook about 15 minutes or until the juices evaporate.
5. Cool and serve.