Moroccan Taktouka

Method

1. 1

   Char the peppers

   Heat a dry frying pan over high heat for 2 minutes. Add the whole peppers and turn often for 12 to 15 minutes, until their skins are blistered all over and the flesh has softened.

2. 2

   Steam the peppers

   Take the pan off the heat, put the peppers in a covered bowl and leave for 10 minutes.

3. 3

   Peel and chop

   Once cool enough to handle, peel away the skin, remove the stalks and seeds, and chop the flesh.

4. 4

   Blanch the tomatoes

   Score a small cross in the base of each tomato. Put them in a heatproof bowl, cover with boiling water for 30 seconds, then move them to cold water.

5. 5

   Peel and chop the tomatoes

   When cool, peel, deseed and chop the tomatoes.

6. 6

   Cook the garlic and spices

   Heat the olive oil in a frying pan over medium-low heat. Add the garlic, cumin, paprika and cayenne and stir for 30 seconds, until fragrant but not browned.

7. 7

   Reduce the tomatoes

   Add the tomatoes and salt. Cook over medium heat for 12 to 15 minutes, stirring often, until most of the liquid has evaporated and the mixture is thick and glossy.

8. 8

   Add the peppers

   Stir in the chopped peppers and cook over medium-low heat for 5 minutes, until hot and well combined.

9. 9

   Finish the salad

   Remove from the heat and mix in the coriander and lemon juice. Taste and adjust the seasoning. Serve warm or at room temperature.

Tips

• Turn the peppers frequently so they char evenly without burning the flesh.
• Let the peppers steam in a covered bowl, and avoid rinsing them after peeling to keep their smoky flavour.
• Stir the garlic and spices over gentle heat until fragrant, but do not let them brown.

Swaps

• Use flat-leaf parsley instead of fresh coriander.
• Use hot paprika instead of sweet paprika and omit the cayenne pepper.

Storing

Keep leftovers covered in the fridge for up to 3 days; reheat gently in a pan or serve at room temperature.