Pied-Noir Jewish Salad

Grilled peppers exuding a gentle smoky aroma, mixed with chopped garlic and black olives. Olive oil binds everything, infusing each pepper strip with a rich and deep flavor. Cumin adds an earthy note, while salt and pepper balance the whole.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 235
• Protein: 3 g
• Carbs: 16 g
• Fat: 16 g

Ingredients

• 4 piece Red bell pepper
• 4 piece Green bell pepper
• 50 g Extra virgin olive oil
• 4 g Garlic
• 80 g Black olive
• 0.5 tsp Cumin ground

Instructions

1. Grill the peppers

   Preheat the oven to maximum power. Place the peppers on a tray and bake. Turn them regularly until the skin blackens and blisters.

2. Peel and deseed

   Remove the peppers from the oven and let them cool. Gently peel them and remove the seeds. This step can be made easier under a stream of water if the peppers are still hot.

3. Slice and chop

   Slice the peppers into thin strips. Finely chop the garlic.

4. Mix and marinate

   In an airtight container, mix the peppers with olive oil, salt, pepper, cumin, garlic, and black olives. Let marinate in the fridge for at least one night.

Chef's tips

• For a more intense flavor, let the peppers marinate for two days.
• Use peppers of similar sizes for even cooking.
• Don't skimp on olive oil, it's essential for binding the flavors.

Storage

Keeps for 3 days in an airtight container in the fridge.