Algerian Flafla (Bell Pepper Salad)

Ingredients

• 3green peppers
• 1 tbspolive oil
• 1 tbspred onion, finely chopped
• 1 clovegarlic, peeled and crushed
• salt, to taste
• black pepper, to taste
• 1plum tomato, diced

Method

1. 1

   Preheat the oven to 230°C/450°F. Place the whole peppers on foil on a baking sheet. Roast for 30–45 minutes, turning once, until the skin is spotted black and the peppers are completely soft.

2. 2

   Remove from the oven and leave to cool for 10 minutes. Peel off the skins, remove the stem and seeds, and chop the roasted peppers into 1.5cm (½-inch) pieces.

3. 3

   Heat the olive oil in a skillet over medium heat. Cook the onion, stirring frequently, until softened and translucent, about 5 minutes. Add the garlic, salt, and pepper and cook for 1 minute.

4. 4

   Add the chopped peppers and tomato. Cook over medium heat, stirring occasionally, for about 5 minutes until the tomato is soft and the mixture is well combined. Serve warm or at room temperature.