Roasted peppers with preserved lemons (a Maroque recipe)
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. Preheat the griddle. Brush each courgette slice in olive oil and griddle for 3 minutes a side. Transfer to a bowl.
2. While still warm add the garlic, mint, oil and lemon juices, and mix well. Leave to marinade for about an hour.
3. Transfer to a serving plate and serve at room temperature, as part of a mixed starter.
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