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Ingredientes
- 4 x Green peppers
- 1 kg Tomatoes, (2.2lb)
- 1/2 x Lemon, juice of
- 1/2 tsp Grnd cumin
- 1/2 tsp Paprika
- 1/4 tsp Black pepper
- 1/4 tsp Cayenne pepper
- 1/2 tsp Coarse sea salt
- 4 Tbsp. Extra virgin olive oil
- 3 Tbsp. Fresh flat leaf parsley
- 1 x Preserved lemon
Direcciones
- Put the grill on it's hottest setting and grill the peppers till their skin is blackened all over. Meanwhile, peel and deseed the tomatoes and finely chop the flesh. When the peppers are cooked, place in a sealed plastic bag for 5 min, then peel off the blackened flesh. Remove the seeds and finely chop the flesh of the peppers.
- Mix together the tomato and pepper flesh. Add in the salt and spices to the lemon juice then beat in the extra virgin olive oil. Pour over the salad and leave to stand for at least 1 hour. Before serving stir in the parsley and arrange the strips of the preserved lemon over the top.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1417g | |
| Calories 746 | |
| Calories from Fat 504 | 68% |
| Total Fat 57.17g | 71% |
| Saturated Fat 8.06g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1231mg | 51% |
| Potassium 3023mg | 86% |
| Total Carbs 60.41g | 16% |
| Dietary Fiber 20.0g | 67% |
| Sugars 34.73g | 23% |
| Protein 12.65g | 20% |
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