Taktouka (Roasted Pepper and Tomato Salad)

1Preparation

1. Wash and dry the peppers.
2. Peel and deseed the tomatoes and cut them into small dice.

2Cooking

1. Roast the peppers under the oven grill, turning them, until the skin is blackened all over.

   ♨️ oven 250°C⏱ 20 min timer
2. Cover the peppers in a bowl for 10 minutes, then peel, deseed and cut them into small strips.

   ⏱ 2 min timer
3. Heat the oil in a wide pan, add the tomatoes, garlic, spices and salt, and cook until thick and most of the liquid has evaporated.

   🔥 medium heat⏱ 15 min timer
4. Add the peppers and herbs and stir until everything comes together, thick and glossy.

   🔥 low heat⏱ 5 min timer

3Serving

1. Serve warm or cold on a small plate with a drizzle of olive oil.
2. Serve with bread as part of a spread of Moroccan salads.

💡 Tips & common mistakes

• Common mistake: not peeling the peppers after roasting, leaving tough, bitter skin in the salad. Covering them in a bowl makes peeling easy.
• It tastes even better the next day and keeps in the fridge for up to 3 days.

🔁 Substitutions

• The peppers can be charred directly over a gas flame instead of in the oven.