This spicy cooked tomato and pepper salad is the Moroccan version of a dish found in various guises throughout the Middle East and North Africa. Ours comes thanks to Dee's (executive chef Deidre Rettal) culinary adventures in Morocco, where it is a staple supper dish. As our cooked meals are designed around our grills, this comes served in an individual pan with an egg or two and crusty bread.
- 1 green pepper
- 1 yellow pepper
- 1 red pepper
- 150ml olive oil
- 1Ž2tsp ground coriander
- 1Ž2tsp ground ginger
- 1tsp ground cinnamon
- 2tsp ground cumin
- 3 garlic cloves, finely chopped
- 1 x 400g tin chopped tomatoes
- 2tbs harissa paste
- 1tsp soft light brown sugar
- 1tsp sea salt
- 2tbs coriander leaves, chopped
- 4 large eggs
- Crusty bread, to serve
For the dressing
- 2tbs mint leaves, chopped
- 75ml olive oil
Preheat the oven to 240°C. Mix together the dressing ingredients in a small bowl or jug and set aside.
Put all three peppers into a roasting tin and roast in the oven for 40 minutes until soft and ready to collapse. Alternatively, cook the peppers in a dry griddle pan on a very high temperature, turning frequently.
Transfer the peppers to a large plastic food bag, seal the bag to trap in the heat and leave for 15 minutes to loosen their skins. Remove the peppers from the bag then peel, halve and deseed them.
Pour the oil into a heavy-based, high-sided frying pan over a medium heat. When hot, add the ground coriander, ginger, cinnamon, cumin and garlic. Cook for 30 seconds and then add the tomatoes, harissa, sugar and salt. Simmer gently over a low heat for 20 minutes.
Cut the peppers into 2cm pieces. Add them to the pan and cook for a further five minutes. Fold in the chopped coriander.
Divide the taktouka between two plates, with two eggs each and drizzle over the dressing. Serve with some crusty bread.
Recipe taken from Rustic - by Jorge Fernandez and Rick Wells, reviewed here. Photography by Helen Cathcart
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