A delicious roasted peppers salad recipe from a Moroccan cookbook. Easy, simple, zero skill. You only have to make some preserved lemon ahead (or buy one).
At one point, I thought I was obsessed with roasted peppers. They are VERY SWEET, even roasted without any oil and seasonings, transformed from an unapproachable cold lady to a heart-warming lovely little girl.
A Moroccan Recipe: Roasted Peppers Salad
So, when I read this roasted peppers salad recipe from a Moroccan cookbook, Casablanca: My Moroccan Food, I immediately put a bookmark on it.
Traditionally, Moroccans use red peppers to make this salad. But currently I’m consciously having a rainbow eating diet, so I used different colours in this recipe.
If you like roasted peppers, you may also like harrisa sauce, a delicious sauce/paste simply made from roasted red peppers, garlic, chilli, salt and oil.
If you want to know how to make preserved lemon, you can read this post. It’s super EASY! Or, you can easily buy one from a supermarket, like this one.
Ingredients
Serves 2-3 as a starter
- 2 ½ sweet peppers (I used red, orange and yellow)
- 200 g can butter beans, drained
For the Preserved Lemon Dressing
- ½ preserved lemon
- 1 fat garlic clove, minced
- 1 tbsp lemon juice
- 1 tbsp coriander or parsley, finely chopped
- 3 tbsp extra virgin olive oil
How to Make Roasted Sweet Peppers with Preserved Lemon and Butter Beans
- Preheat the oven to 170ºC or 150ºC fan mode.
- Remove the seeds and core of the sweet peppers, then cut into quarters. Place them skin side up on a lined tray and roast for 40 minutes, or until they are wrinkled.
- Meanwhile, prepare the dressing. Rinse the preserved lemon, remove any seeds and finely chop. Mix with all other ingredients in a small bowl. Have a taste. Usually it has enough salt. If not, add more.
- Back to the sweet peppers. Once they are wrinkled, take them out and let them cool down. You can remove the skin if you want, but I prefer to eat the whole food. Cut them into 1 cm strips.
- Place the peppers and butter beans on a plate, dress in the preserved lemon dressing spoon by spoon and mix well. You may not need them all, so there’ll be leftovers. Enjoy the salad at room temperature or chilled.
