Sweet Pepper Salad ( 4 to 6 person )

NGREDIENTS

• 2 tbsp. olive oil
• 8 green bell peppers 
• 1 cup chopped flat-leaf parsley
• ½ tsp. cumin
• 1 minced peeled clove garlic
• 1 minced Preserved Lemon
• Salt

INSTRUCTIONS

1. Heat 1 tbsp. olive oil in a cast-iron skillet over high heat. Add bell peppers and sear, turning occasionally to blacken on all sides. Place peppers in a brown paper bag, close bag, and allow peppers to cool for 20 minutes.

2. Remove skins, seeds, and veins, then dice into 1'' pieces. Heat 1 tbsp. olive oil in same skillet over low heat. Add peppers, chopped flat-leaf parsley, cumin, garlic, preserved lemon, and salt. Cook until juices evaporate, about 15 minutes. Cool and serve.