Oven-roasted sweet peppers with capers and pickled lemon
This Moroccan recipe is easy to make, but has a very refined flavour. The combination of the sweetness of the sweet peppers, the sour, salty taste of the lemon, the bitter and salty flavour of the capers and the umami component added by grilling make this a highly complex dish. Delicious as part of a selection of tapas. Can also be served as an additional component in a huge variety of dishes.
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Ingredients
|
4 |
|
red sweet peppers |
|
50 |
g |
capers in salt |
|
½ |
|
lemon, pickled in salt |
|
2 |
tbsp |
finely chopped parsley |
|
2 |
cloves |
garlic |
|
1 |
dl |
olive oil |
|
|
|
lemon |
|
|
|
black pepper |
Preparation method
- Grill the sweet peppers under a regular or salamander grill or scorch the skin with a kitchen blowtorch.
- Once the skin has been blackened, remove it.
- Discard the stem and seed pods and tear the sweet pepper in pieces.
- Rinse the capers with cold water and soak in cold water for 30 minutes.
- Crush the garlic in a mortar.
- Finely chop the rind of the pickled lemon and add to the garlic. Mix with the olive oil.
- Mix in the capers (drained), parsley and sweet peppers.
- Season with lemon juice and black pepper.
Serving suggestions
- As part of a selection of tapas or amuse-bouches.
- As a component in a composition with aubergine, courgette, fennel or tomato.