Hey lovies!
<3
If you know, you know: one of the “every Moroccan mom” staples is roasted red pepper salad! They all have a slightly different way of doing it or a little special touch they add but the base is always perfectly roasted peppers! This one is spiced up my way (even though I’m not a Moroccan mama just yet) with fresh cilantro + garlic, lots of flavourful spices + lightly seasoned with apple cider & lemon.
This is a recipe you DO NOT want to miss! It’s great for meal prep but also guaranteed to be a crowd pleaser if you’re having guests over for a summer BBQ! You can serve it as is, use it as a burger topping, use it in fresh salads or bowls, stuff it into wraps or sandwiches or use it as a topping on rice cakes with hummus or other spreads or pesto.
INGREDIENTS
- 6-7 bell peppers, sliced lengthwise
- Celtic sea salt
- 1/2 cup fresh cilantro
- 3 cloves fresh garlic, minced
- Juice frm one lemon
- 1 tsp. cumin
- 1/2 tsp. ground turmeric
- 1/4 cup raw organic apple cider vinegar
- 1 tsp. minced onion
- 1 tsp. smoked paprika
- Black pepper to taste
TO MAKE
- Preheat the oven to 350F & line a baking sheet with aluminum foil or parchment paper
- Place the peppers on the baking sheet & roast for 35 minutes, until browned & crispy on the outsides
- Allow the peppers to cool off a bit & prep the rest of the ingredients
- Add all the ingredients to a mixing bowl & mix until combined & incorporated
- ENJOY! 🙂
- Store leftovers in an airtight container & refrigerate
