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Roasted peppers with preserved lemons (a Maroque recipe)

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ready in 1 hour


Delicious side dish with grilled fish



4 large peppers
2 to 3 tbsp argan oil or good olive oil
small preserved lemon


1. Roast, seed and peel peppers and cut into strips about 1cm wide.

2. Chop the preserved lemon into small pieces.

3. Arrange peppers on plate and drizzle the oil and a little salt oven them.  Scatter the lemon over the top.

4. Serve at room temperature.

Serves 4 to 6 as part of a mixed selection

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