Moroccan Tomato And Capsicum Salad Recipes

CLASSIC MOROCCAN TOMATO SALAD

Steps:

• Halve the cherry tomatoes, mince the onion, parsley, and cilantro.
• In a small bowl combine all ingredients and mix well. Taste to see if you want to add any additional salt, pepper or cumin.
• Enjoy over omelettes, with bread, or as a side salad.

MOROCCAN TOMATO AND CAPSICUM SALAD RECIPE

Steps:

• 1. For preserved lemons, soften the lemons by rolling them back and forth under pressure. Quarter them from their tops to within 5mm of their bottoms. Sprinkle salt on the exposed flesh, then reshape the fruit. Pack them into a large glass 1½-litre jar, pushing them down and adding more salt between the layers. Top up with lemon juice, but leave air space before sealing the jar. 2. Allow the lemons to ripen in a warm place for 30 days, turning the jar upside down every few days to redistribute the salt and juice. If necessary, open the jar and add more lemon juice to keep the lemons covered. 3. Preheat chargrill plate over high heat. Grill green capsicums, turning regularly, until lightly charred and starting to soften, about 20 minutes. Set aside to cool, then remove skin and seeds and slice. Blanch tomatoes in boiling water for 30 seconds, refresh in iced water. Peel skins, remove seeds with a spoon and roughly chop. Mix the peppers and tomatoes in a serving dish. Mix remaining ingredients (except preserved lemon) well, then toss with the vegetables. Keep in the refrigerator until shortly before serving. 4. Just before serving, sprinkle the tiny diced cubes of preserved lemon rind over the salad. Serving suggestion Neil Perry's chicken steamed with onions

TAKTOUKA - MOROCCAN TOMATO AND PEPPER SALAD

Steps:

• Preheat grill or grill pan to high.
• • Place the green peppers on grill and turn occasionally every 3 to 4 minutes until each side is scorched (lightly burned) and tender.
• • Remove the green peppers from the grill and set aside to cool.
• • Meanwhile, peel, deseed, and roughly chop the tomatoes into 1 inch pieces.
• • Once the green peppers have reached room temperature, peel and deseed and chop them into 1 inch pieces.
• • In a deep skillet, heat the olive oil over medium-low heat and add the chopped tomatoes, garlic, spices, herbs, salt and sugar. Cover with a lid for 10 minutes until the tomatoes have softened. Stir occasionally.
• • Uncover, add the chopped green peppers and mix all the ingredients together. Leave to simmer gently for 10 minutes until all the liquids evaporate.
• • Enjoy warm or cold, as a dip with bread, a side, or a filling in a sandwich!

MOROCCAN COOKED PEPPER SALAD

Steps:

• Preheat the oven broiler.
• Place the green bell peppers on a baking sheet, and broil, turning occasionally, 5 minutes, or until tender and scorched on all sides. Remove from heat, peel, and chop.
• Heat the olive oil in a skillet, and mix in the peppers and tomatoes. Stir in sugar. Season with paprika, parsley, cumin, salt, garlic powder, and pepper. Continue cooking until tomatoes are heated through. Serve topped with olives.

MOROCCAN TOMATO AND CAPSICUM SALAD

Steps:

• Quarter the capsicums, and remove the saeeds and membranes.
• Roast under a grill (broiler) or in a very hot oven until the skin blackens and blisters.
• Place in a paper or plastic bag for about 10 minutes.
• Peel.
• Chop the capsicum coarsely.
• Drop the tomatoes into boiling water, count to ten, then drain and refresh in cold water.
• Peel and seed, then chop coarsely.
• Combine the capsicum and tomatoes in a bowl, add the combined remaining ingredients and mix well.