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Moroccan Roast Pepper, Tomato, and Apple Salad (Slada Felfa Bil Tamatem Wal Tofah)

Moroccan Roast pepper, Tomato, and Apple Salad is a traditional cold appetizer served in Morocco. It is more of dip than a salad that can be enjoyed with fresh pita.

CourseSalad, side dish
CuisineMediterranean

Servings	Prep Time
6people	10minutes

Cook Time	Passive Time
45minutes	30minutes

Servings	Prep Time
6people	10minutes

Cook Time	Passive Time
45minutes	30minutes

Ingredients

3 red bell pepperssee above
1large onionthinly sliced
3tbsp extra virgin olive oil
3 garlic cloveschopped
3large tomatoespeeled and chopped
1 to 2 whole chili peppers (I used 2 small green chilies alternatively you can use ½ to1 tsp of red chili flakes)
salt and black pepper to taste
2 sweet apples (gala or golden deliciouscored skin on and cut into fours., gala or golden delicious

Instructions

For roasting the peppers pre-heat the oven to 400 degrees. Line a roasting pan with aluminum foil and place the peppers on the pan. Roast the peppers for 20 to 25 minutes or till the skin of the peppers have blackened. Remove from the oven, place the peppers on a plate and cover with plastic wrap. Let the peppers sit for 10 minutes and once the peppers are cooled peel of the skin, discard the seeds and the stem. Cut the peppers into thin slices and keep aside.
In a pan heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and fry till lightly browned. Add the chopped garlic and stir for a minute or till lightly browned.
Add the tomatoes and whole chilies. Season everything with salt and pepper. Lower the heat and cook for 15 to 20 minutes.
3. Add the sliced peppers to the onion mixture, then add the quartered apples cut side down. Cook the apples till tender on medium to low heat. If the mixture is getting to dry, add a bit of water. Just before the apples are done cooking, turn them over to skin side down.
Remove the salad from the pan and place it in a dish. Let it cool in the refrigerator for at least 30-35 minutes before serving. Drizzle the salad with remaining olive oil and serve.