Moroccan salad with peppers and chillies
Fresh country salads vary according to the season but generally, they are crunchy and tangy, and often packed with fresh herbs to cleanse the palate. A salad may be offered at the start of the meal to whet the appetite, or as an accompaniment to the heavier, syrupy tagines to cut the sweetness.INGREDIENTS
- 2 red onions, finely chopped
- 1 red pepper, deseeded and chopped
- 1 green pepper, deseeded and chopped
- 2 green chillies, deseeded and chopped
- 2 celery sticks, chopped
- 2 garlic cloves, chopped
- leaves from a large bunch each of fresh mint and flat-leaf parsley, chopped
- 2 tablespoons olive oil
- freshly squeezed juice of ½ a lemon
- sea salt and freshly ground black pepper
Serves 4
METHOD
In a bowl, mix the chopped onions, peppers, chilies, celery, garlic, mint, and parsley. Add the olive oil and lemon juice and season to taste with salt and pepper. Toss the salad thoroughly and serve immediately.