Algerian Roasted Pepper Salad
This refreshing recipe for a roasted bell pepper salad from North Africa is a perfect side dish or a lunch by its own with fresh crispy baguette, couscous and olives.
It’s usually made during hot summer months, but we enjoy it all year round. Speaking of which, it is sitting in my fridge right now and I cannot wait for a good excuse to finish it.
The recipe is super simple and straight forward. The only messy and a bit time-consuming part is pilling off the peppers but believe me, it is 100% worth it. I like to enjoy it the freshest in the room temperature, not too cold and not to warm. We will add some quartered cherry tomatoes, lemon juice, extra virgin olive oil and salt to taste. Told you it’s simple 😉
Algerian Roasted Pepper Salad
Ingredients
- 6 Bell Peppers different colours
- 8 Cherry Tomatoes
- 3 tbsp Extra Virgin Olive Oil
- 2 tbsp Lemon Juice
- Salt
Instructions
- Preheat oven to 200C.
- Place all your peppers on a baking tray and bake and roast in a hot oven for 30 min flipping them over halfway through.
- Take the peppers out of the oven and leave to cool down before handling. Once the peppers are cool enough, peel off the skins and clean out any seeds (there will be a lot of water inside of each pepper so be careful and drain the water well). Once the peppers are clean chop them all into small cubes and place in a sieve over a bowl, that will drain all the excess water out.
- Meanwhile, chop cherry tomatoes into quarters and place in a bowl, add chopped peppers, olive oil, lemon juice and season with salt to taste. Mix all together and enjoy.