This cracking little Moroccan-style salad is addictive! For some extra punch, add a tablespoon of harissa or a teaspoon of chilli flakes.
3 green capsicums
4 large ripe tomatoes (scored at non-stem end)
1 clove garlic, crushed
1 pinch sweet paprika
¼ tsp cumin seeds, toasted and ground
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
½ tsp sea salt
¼ tsp freshly ground black pepper
¼ preserved lemon, pulp removed, rind rinsed and cut into 3mm dice
For preserved lemons
5 small unsprayed organic lemons, scrubbed and dried
about 5 tbsp sea salt
500ml fresh lemon juice, approx
1. For preserved lemons, soften the lemons by rolling them back and forth under pressure. Quarter them from their tops to within 5mm of their bottoms. Sprinkle salt on the exposed flesh, then reshape the fruit. Pack them into a large glass 1½-litre jar, pushing them down and adding more salt between the layers. Top up with lemon juice, but leave air space before sealing the jar.
2. Allow the lemons to ripen in a warm place for 30 days, turning the jar upside down every few days to redistribute the salt and juice. If necessary, open the jar and add more lemon juice to keep the lemons covered.
3. Preheat chargrill plate over high heat. Grill green capsicums, turning regularly, until lightly charred and starting to soften, about 20 minutes. Set aside to cool, then remove skin and seeds and slice. Blanch tomatoes in boiling water for 30 seconds, refresh in iced water. Peel skins, remove seeds with a spoon and roughly chop. Mix the peppers and tomatoes in a serving dish. Mix remaining ingredients (except preserved lemon) well, then toss with the vegetables. Keep in the refrigerator until shortly before serving.
4. Just before serving, sprinkle the tiny diced cubes of preserved lemon rind over the salad.