You can purchase roast capsicum from delis and supermarkets. Alternatively, barbecue 1 medium red capsicum (200g) on a barbecue grill plate until skin is slightly blackened, or roast in a 200°C (180°C fan-forced) oven for 40 minutes. When cool, remove the skin and seeds. To use preserved lemons, remove and discard pulp, squeeze juice from rind; rinse rind well before chopping. We used a Kenwood Tri-Blade hand blender available from Myer.