3 ea Green bell peppers 4 lg Tomatoes 1 ea Garlic clove, crushed 1 pn Sweet paprika 1/4 ts Cumin 2 tb Olive oil 1 tb Lemon juice 1/2 ts Salt 1/4 ts Black pepper 1/4 ea Preserved lemon, see recipe Prepare peppers by grilling them in a 450F oven or holding them over a gas flame until the skins are evenly charred. Place in a towel & set aside to cool. When cool, slip off the skins, core & seed. Cut into small pieces & set aside. Skin the toamtoes & cut out the core. Slice each tomato in half crosswise & squeeze gently to remove the seeds. Cut the flesh into small pieces. Mix peppers & tomatoes in a glass serving dish & add all remaining ingredients except the preserved lemon. Mix well. Rinse preserved lemon under running water & cut away the pulp. Cut the peel into cubes & sprinkle over the salad. Serve cool.
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