Summer days mean the BBQ is out and it’s time to turn to Mediterranean recipes that make us feel like we’re on holiday. I made this Moroccan green pepper salad to accompany a chargrilled butterflied leg of lamb recently and there wasn’t a scrap left! It’s a great make-ahead dish and best served just warm. This amount serves 4 as a side dish.
You will need…
- 3 large green peppers
- 75ml light olive oil
- 3 cloves of garlic crushed with a little sea salt
- 1 teaspoon of paprika
- 2 teaspoons of ground cumin
- a large pinch of chilli powder
- 450g large, ripe tomatoes, coarsely grated, skins discarded
- 1 small bunch of fresh coriander
To make…
- The green peppers need to be grilled and skinned. You can do this on a naked gas flame but I tend to cut each one into quarters, remove the seeds and lay them skin side up in a shallow roasting dish and scorch them under a very hot grill. Once the skin has completely blistered, set them aside to cool and the skin will lift off easily. Cut each piece roughly into another 4 or 5 pieces. Set aside in a dish.
- To prepare the tomatoes, just stand the grater in a large bowl and press each tomato with the flat of your hand into the coarse side of the grater. If the tomatoes are ripe, you can just grate away and you’ll be left with the remaining skin against the flat of your hand. Try it, it’s much easier than removing the skins in boiling water and chopping.
- Add the oil to a large frying pan, add the garlic to sizzle for a few moments, add the spices and the tomatoes.
- Cook the tomatoes right down until they reduce into a thickish sauce and the oil starts to split from the tomatoes.
- Once reduced, stir in the peppers, season with a little salt and cook through for 3 or 4 minutes.
- Stir in the chopped coriander and drizzle with a little extra virgin olive oil to finish.
- Allow to cool to room temperature before serving.
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