From Moroccan,
The Australian Women’s Weekley, ACP Books, 2011.
Despite the cold weather, a salad is always a
good accompaniment for a meal.
For this salad I wrapped some beetroot in
foil and placed them in a 200ªC oven. On the same baking dish I placed a red
capsicum and two yellow bullnose chillies. After about half an hour the
capsicum and chillies had softened sufficiently to be taken out and placed in a
plastic bag until cool. The beetroot had another half hour before they were
cooked.
When the peppers had cooled they were skinned
and seeded and cut into edible portions. The beetroot when cool were topped and
tailed and the skin removed. The beetroot were cut into eighths.
Now I placed some rocket on a serving plate.
This was not called for in the recipe but I like to have a few greens with a
salad. The capsicum, chillies and beetroot were placed on the rocket base then
sprinkled with some chopped red onion, parsley and the rind of preserved
lemon. I sprinkled on some salt and
freshly ground black pepper. Over it all was drizzled some olive oil and a
little lemon juice.
A salad always goes down well and this one
looked good and tasted to match. The little touches of preserved lemon peel
were especially good.
Taste: ✔✔✔✔
Ease of
cooking: ✔✔✔
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