Moroccan roasted pepper and tomato salad (Taktouka)

1. Char the peppers on all sides over a gas flame, on a grill or in a 230 °C oven, then sweat them in a covered bowl for 10 minutes.

2. Peel off the burnt skin, seed the peppers and cut into strips or small dice.

3. Peel, seed and chop the tomatoes.

4. Fry the crushed garlic in the olive oil in a frying pan for 1 minute, add the tomatoes, cumin, paprika and salt and cook for 10-15 minutes until the juice has evaporated.

5. Add the peppers and finely chopped parsley and cook for another 5-10 minutes until thick and jam-like.

6. Serve warm or cold with bread.

Tip: Taktouka is one of the Moroccan cooked salads served in many small dishes at the start of festive meals. Charring the peppers gives it its smoky, deep flavour, so don't skip it. It keeps for 3-4 days in the fridge and tastes even better the next day.