Salad of salted lemon and peppers

[HEPZIBAH]

Salad of salted lemon and peppers - A Moroccan recipe.
Salata al-laymun al-marqad bi-milh wa bi-l-fulful

This is a refreshing salad with the unmistakeable and typically Moroccan taste of salted lemon.

Difficulty -low
Prep time - 35 mins

200g green peppers
200g red peppers
1 onion
2 lemons
1/2 small cup lemon juice
1/2 small cup orange juice
10g garlic
5g cumin
Black olives
oil
salt.

To prepare the salted lemon (which takes 15 days), cut the two ends off the lemon, make an incision in both sides of teh lemon in the form of a cross, rub in plenty of salt and leave to penetrate. Keep for two weeks at room temperature, if possible in a sealed container.

Wash the peppers and roast with the onion in a pre-heated 220 deg C oven for one hour. Remove.
Peel the vegetable, cut the pepper in strips and chop the onion.
Place the orange and lemon juice in a saucepan over a medium heat and reduce.
Add the peppers, onion, a little garlic that has been previously sliced and sauteed, and the cumin.
Cook quickly and remove from the heat.

The pepper salad is served cold or warm with strips of salted lemon and black olives. Drizzle with olive oil.


Another way to prepare the lemon is to cut it into strips, rub with salt, and then assemble together again, leaving the lemon in an air-tight container for two weeks.