Moroccan Tomato & Pepper Salad Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Green bell pepper,
1 medium: Tomato, blanched, peeled, seeded, and diced
1/2 medium: Cucumber, pared, seeded, and diced
1 tbsp: Plus 1 1/2 teaspoons lemon juice,
1 tbsp: Water,
2 tsp: Olive oil,
1 1/2 tsp: Minced fresh parsley,
1/2 tsp: Seeded and minced green chili pepper,
1/4 tsp: Paprika,
1/8 tsp: Each ground cumin and minced fresh garlic,
Directions:
On baking sheet broil bell pepper 3 inches from heat source, turning
frequently, until charred on all sides; transfer pepper to brown
paper bag and let stand until cool enough to handle, 15 to 20 minutes.
Fit strainer into medium bowl and peel pepper over bowl; remove and
discard stem end and seeds, allowing juice from pepper to drip into
bowl. Cut pepper into strips and add to bowl with juice; add tomato
and cucumber and toss to combine.
In measuring cup or small bowl combine remaining ingredients; mix
well. Pour over vegetables in bowl and toss to coat with dressing;
cover with plastic wrap and refrigerate for at least 30 minutes.
Makes 2 servings.
Source from luhu.jp
frequently, until charred on all sides; transfer pepper to brown
paper bag and let stand until cool enough to handle, 15 to 20 minutes.
Fit strainer into medium bowl and peel pepper over bowl; remove and
discard stem end and seeds, allowing juice from pepper to drip into
bowl. Cut pepper into strips and add to bowl with juice; add tomato
and cucumber and toss to combine.
In measuring cup or small bowl combine remaining ingredients; mix
well. Pour over vegetables in bowl and toss to coat with dressing;
cover with plastic wrap and refrigerate for at least 30 minutes.
Makes 2 servings.
Source from luhu.jp