World Cuisine

Roasted Peppers with Argan Oil

prep 5 mins cook 20 mins
  • 6 large red peppers
  • 3 garlic cloves, cut into tiny pieces
  • 1 lemon, juiced
  • ½ teaspoon ground cumin
  • 2 tablespoons argan oil
  • salt

Preheat the grill and roast the peppers, turning until the skin starts to blacken on all sides.

Remove from the heat and put in a polythene bag to cool. Once cool, remove the skins and seeds. Cut the flesh into pieces.

Put the peppers in a bowl and mix with the garlic, lemon juice, cumin, oil and salt to taste. Serve cold.

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