Moroccan Taktouka Pepper Salad

Instructions

1. 1

   Wash all fresh ingredients. Halve 500 g of red and green bell peppers, clear seeds, and line skin-side up on an oven tray. Preheat oven broiler to 220°C. Dice 400 g of tomatoes into 1 cm cubes. Mince 15 g of garlic and chop 15 g of fresh cilantro.

2. 2

   Roast the peppers under the preheated oven broiler for 15 minutes until skins are charred and blistered. Transfer hot peppers into a bowl, cover with a plate, and leave to steam for 10 minutes so skins peel off effortlessly.

3. 3

   Peel charred skins off the peppers using your fingers. Dice peeled pepper flesh into 1.5 cm pieces on a cutting board, preserving any released juice.

4. 4

   Warm 40 g of olive oil in a wide skillet over medium heat. Add 15 g of minced garlic and sauté for 1 minute until fragrant. Stir in 400 g of diced tomatoes, 5 g of ground cumin, 5 g of ground paprika, and 5 g of salt.

5. 5

   Cook tomato mixture over medium heat using a wooden spoon for 8 minutes, breaking down pieces until a thick sauce forms. Add diced bell peppers and simmer together for another 6 minutes, stirring often so it does not stick.

6. 6

   Turn off heat and stir 15 g of chopped cilantro into the warm pan. Adjust salt if desired. Divide into shallow serving bowls and serve warm or at room temperature as a light salad.