finely chopped or shredded rind of 1 preserved lemon (see page 68)
1–2 tablespoons argan or olive oil
flatbread, to serve
Place the peppers directly over a gas flame or under a preheated hot grill for 10–15 minutes, turning occasionally, until buckled and charred. Place in a plastic food bag to sweat for 2–3 minutes, then hold by the stalks under cold running water and carefully peel off the skins. Place on a board, remove the stalks and seeds, then finely slice the flesh.
Tip the peppers into a shallow bowl and scatter over the crumbled cheese.
In a separate bowl, mix together the onion, parsley and preserved lemon rind, then scatter over the peppers. Drizzle over the oil and serve with flatbread.