- Side Dishes
- 1 h
- 20 April 2022
The addition of barbecue flavor is what distinguishes this dish from simple vegetables. It is an easy, healthy, and delicious recipe.The addition of barbecue flavor is what distinguishes this dish from simple vegetable...
5 Steps
Taktouka
Ingredients
Roasted Pepper and Tomato Salad
3 green peppers
3 tomatoes
3 tbsp olive oil
1 tbsp chopped coriander
1 tbsp chopped parsley
2 cloves garlic
0.3 tsp ground cumin
0.5 tsp paprika
0.5 tsp salt
2 preserved lemon
Steps
1 / 5
Step 1
Preheat the oven to 180°C fan. Line a roasting tin with foil and lay the peppers on top. Roast for about 30 minutes until the skins of the peppers start to look wrinkly, flipping them over halfway through the roasting time.
30 min
Step 2
Remove from the oven, tip the roasted peppers into a large bowl and leave until cool enough to handle. They may release a certain amount of liquid in the process, so drain and discard it. Peel away the skin of the peppers, then cut them open, remove and discard the cores and seeds and chop them into 1cm chunks.
10 min
Step 3
Place the tomatoes in boiling water, leave them to boil for 40 seconds then run them under cold water, this will help peeling the tomatoes. Drain and peel the tomatoes and chop them into 1cm chunks.
10 min
Step 4
Heat the olive oil in a medium saucepan and add the herbs, tomatoes, garlic, spices and salt.
5 min
Step 5
Stir in the chopped green peppers and cook for another 5 minutes. Taste and adjust the seasoning, adding salt if necessary.
5 min
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