Moroccan Red Capsicum Salad
Moroccan Red Capsicum Salad



  • 4 red capsicums
  • 400g tin of butter beans, drained
  • For the Dressing
  • 60g preserved lemons, chopped
  • 4 tbsp olive oil
  • ¼ tsp salt flakes
  • 3 crushed garlic cloves
  • 1 tbsp chopped parsley
  • 1.5 tbsp lemon juice
  • Preheat the oven to 200C. Line a roasting tin with foil and roast the capsicums for 40 mins, turning once. Remove from the oven and leave until cool enough to handle. Peel and discard the skins, seeds and core, then chop the flesh into 1cm strips.
  • Mix the dressing ingredients into a small bowl. Toss the capsicum strips, butter beans and dressing in a salad bowl and season to taste. Serve as part of a meze platter or barbecue feast!
50 mins
4 serving

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