moroccan marinated tomato and pepper salad

Put the grill on it's hottest setting and grill the peppers until 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 minutes, 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 the salt and spices to the lemon juice then beat in the 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.

Converted by MC_Buster.

Per serving: 850 Calories (kcal); 59g Total Fat; (54% calories from fat); 14g Protein; 95g Carbohydrate; 0mg Cholesterol; 1509mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 13 Vegetable; 14 Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.