Warm bell pepper salad with argan oil Recipe

A warm salad made with green, yellow and red peppers flavoured with garlic, cumin, lemon juice and argan oil.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5


Pour people
  • Green pepper(s) : 2 whole
  • Yellow pepper(s) : 2 whole
  • Red pepper(s) : 2 whole
  • Garlic clove(s) : 2 whole
  • Argan oil : 50 ml
  • Lemon(s) : 1 whole
  • Ground cumin : 3 g
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Olive oil : 50 ml


  • ETAPE 1

    Wash each pepper and cut into quarters. Remove the stem and all of the seeds and then finely slice. Peel and finely chop the garlic.

  • ETAPE 2

    Heat olive oil in a frying pan and then add the peppers and a pinch of salt. Cook for 6 to 8 minutes until the peppers are soft and starting to colours. Remove from the heat and add the chopped garlic, the cumin and the juice from the lemon. Season with salt and pepper and then stir in the argan oil.

  • ETAPE 3

    Serve warm as part of a delicious Moroccan meal.

Chef's tip

«If you cannot get hold of argan oil, feel free to use peanut oil instead.»

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