Pied-Noir Jewish Salad

Method

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.

1. 1

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

2. 2

   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. 3

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

4. 4

   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.