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Tomato & Green Pepper Salad, Fez Style



1 Servings
3 green bell peppers
4 lg tomatoes
1 garlic clove,crushed
1 pn sweet paprika
1/4 t cumin
2 T olive oil
1 T lemon juice
1/2 t salt
1/4 t black pepper
1/4 preserved lemon,see recipe


Prepare peppers by grilling them in a 450F oven or holding them over a gas flame until the skins are evenly charred. Place in a towel & set aside to cool. When cool, slip off the skins, core & seed. Cut into small pieces & set aside.
Skin the toamtoes & cut out the core. Slice each tomato in half crosswise & squeeze gently to remove the seeds. Cut the flesh into small pieces.
Mix peppers & tomatoes in a glass serving dish & add all remaining ingredients except the preserved lemon. Mix well. Rinse preserved lemon under running water & cut away the pulp. Cut the peel into cubes & sprinkle over the salad. Serve cool.













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