About this recipe:Normally I don't like green peppers, but this quick salad of grilled peppers tastes amazing. It fits very well with a meze plate with houmous, etc. You can also cook the peppers on the barbecue. Preserved Lemons offer a lot of flavour; they're available in larger supermarkets and good delis.
8 green peppers, seeds removed
1 whole preserved lemon
1 teaspoon cumin seeds
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Method Prep:10min › Cook:10min › Ready in:20min
Cut peppers into quarters and place with the outside facing upwards on a baking tray. Brush with very little olive oil and place under the grill until the skin starts to blister and some spots start to darken. Allow peppers to cool and remove the skin.
In the meantime, toast the cumin in a small frying pan over medium heat, until aromatic. Allow to cool and crush in a mortar or coarsely grind in a spice mill.
Dice the entire lemon very finely. Cut the peppers into bite-sized pieces and mix with lemon and cumin. Add some olive oil to taste, salt to taste and chill till serving.