Flame-grilled green pepper and fresh tomato salad

Makes: 4 servings (2 cups)

Called tchektchouka (or chakchouka), this favorite salad combines the smokiness of grilled peppers with the freshness of tomatoes.

Grill the peppers over a gas flame, on a charcoal grill or under a broiler. Serve at room temperature or chilled. Stir in a tablespoon of finely chopped preserved lemon for a zesty touch.

2 medium green bell peppers, rinsed and patted dry

2 ripe medium tomatoes, peeled, seeded and cut into 1⁄2-inch chunks

1 small clove garlic, minced

1 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon finely chopped fresh cilantro

Pinch ground cumin

1⁄4 teaspoon sweet paprika

Kosher salt or sea salt

Freshly ground black pepper

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1. Wash the peppers and pat dry with a paper towel. Roast over a gas flame on the stove, under a broiler or on a grill, turning as the skin blackens and blisters, 8 to 15 minutes.

2. Cover the peppers with aluminum foil or newspaper and allow to cool, 10 to 15 minutes. (The steam will make peeling easier.) Peel away the blackened skin and rinse. Remove the stems and seeds, and cut the peppers into 1⁄2-inch square pieces.

3. In a large bowl, combine the peppers, tomatoes, garlic, parsley, cilantro, cumin and paprika. Season with the salt and pepper, drizzle over the oil, and gently toss to combine. Cover and refrigerate until chilled.

4. When ready to serve, add the lemon juice and gently toss again.

Note: Peel the tomatoes by scoring their bottoms with a wide, shallow “X,” then drop them into boiling water for about 15 seconds. Lift out of the water; as soon as they are cool enough to handle, peel and discard the skins.

Nutrition per serving: 90 calories, 1 g protein, 6 g carbohydrates, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 40 mg sodium, 2 g dietary fiber, 3 g sugar