A Moroccan-style cooked pepper and tomato salad with garlic, cumin and paprika.
150 gBell Pepper
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180 gTomatoes
1 cloveGarlic
4 gParsley
0.7 gCumin
1 gPaprika
1.5 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Heat the oven to 230°C (450°F). Halve and deseed the pepper and roast skin-side up on a lined tray for 25 minutes until blistered. Cover in a bowl for 5 minutes, then peel and chop.
Dice the tomatoes, mince the garlic and grind the cumin seeds. Heat the oil in a skillet over medium-low heat. Stir the garlic, cumin and paprika in the oil for 30 seconds, then add the tomatoes, salt and pepper.
Simmer the tomatoes uncovered for 15 minutes, stirring occasionally, until much of their liquid has evaporated.
Fold in the roasted pepper and simmer for 5 minutes more until the mixture is thick rather than watery. Stir in chopped parsley, adjust seasoning and serve warm or at room temperature.