Roasted bell peppers with goat cheese,preserved lemons, onion and parsley~
We ate at a friend's home Saturday night and the feast was inspired by food found in this cookbook..
I loved this salad..the fact that you drizzle the oil you baked the peppers in on the salad afterwards is the perfect finishing touch.
Nancy used the preserved lemons I gave her..which pleased me..It was a nice thing to do...
We had Lamb and Date stew.. everything was just delicious.
It's fun to learn new types of cooking..
Here is the simple delicious recipe for you if you care to try it. Feta would be perfect also.
3 fleshy orange yellow or red bell peppers
or combine the 3 colors
3 tbsps argan or olive oil
6.5 ounces of crumbly goat cheese or feta
1 red onion finely chopped
1 small bunch of flat leaf parsley
1 rind of preserved lemon finely chopped or sliced
Preheat oven to 350
Put the peppers in a baking pan pour the oil over and bake ap 30 mins
Until the flesh is soft and wrinkly and slightly buckled
Remove from oven and when cold enough remove the skins
Cut each pepper in half lengthwise and remove the seeds.
Put the peppers on a serving dish
Crumble the goat cheese over the peppers
Mix the chopped onion with the parsley and scatter over the peppers
Drizzle the roasting oil and sprinkle with preserved lemon
Serve while peppers are still warm or at room temperature.
With dessert,their traditional mint tea would be delicious.