Moroccan Roasted Pepper, Tomato & Apple Salad
You win some, you lose some. While I have had a few successes with recipes from Arabesque by Claudia Roden, I didn’t feel this lived up to my expectations. I love everything in the salad: sweet apples, roasted red peppers and tomatoes with a dash of Aleppo chili flakes. But together they just didn’t work. Don’t be fooled by the word salad. This is more of a spread or dip, but my apple slices were big enough that I had to eat it with a spoon, rather then spoon it onto pita bread instead. I mean it wasn’t awful, it just wasn’t great. It was better when served chilled, rather than warm or at room temperature.
And you may be asking why the heck and I posting this recipe if I didn’t like it. Well, consider it adding to the living community of recipe critiques. I love recreating dishes from other food bloggers’, or places like Epicurious where people post reviews, because you can see how the recipe worked for other people. With cookbooks, you can never be too sure what to expect. Good? Bad? Ugly? I love food bloggers who cook through cookbooks and give us the skinny on what really works (like Steph who went through Momofuku – what she liked and disliked). In fact, I may even google the recipe title to find feedback about the recipe before I venture to try it myself. (I even did it with this recipe, it had one positive review). Someone else may search for this recipe in weeks, months or years to come, and they will know what I thought about it, too, and use some of my suggestions on how to improve it.
This is my submission to Ricki and Kim’s vegan SOS challenge featuring apples, to Deb for this week’s Souper Sundays, to My Kitchen, My World, featuring Moroccan dishes this month, and over to Chowhound which has Arabesque as one of their Cookbooks of the Month.
Moroccan Roasted Pepper, Tomato & Apple Salad (Slada Felfa Bil Tamatem Wal Tofah)
3 fleshy red bell peppers
1 large onion, sliced in wedges
3 to 4 tbsp extra virgin olive oil
3 garlic cloves, chopped
3 tomatoes (1 lb), peeled and chopped
1/2 tsp Aleppo chili flakes
salt and black pepper
2 sweet apples (I used Golden Delicious, but I am thinking something more tart like Granny Smith would work better here)
1. If roasting your own peppers, preheat the oven broiler. Line a small roasting pan with aluminum foil. Place the pepper halves in the pan, cut side down, and place in the oven on the shelf closest to the broiler. Broil until the pepper skins are completely black, about 15 minutes. Remove from the oven, wrap the pepper in the foil and allow to stand for 10 minutes. Remove the foil and rub off the skins of the peppers. Cut the peppers lengthwise into ribbons and set peppers aside to cool.
2. In a wide pan, fry the onion in 2 tablespoons of olive oil over a medium heat, stirring often until they are lightly coloured. Add the garlic and stir until it just begins to colour, then add the tomatoes and chili flakes. Season with salt and pepper and cook gently for about 20-30 minutes.
3. Leaving the peel on, core the apples, quarter them, and then halve each quarter (I halved each piece a second time). Stir the red pepper ribbons into the onion mixture, then add the apple slices. Cook gently until the apples are tender, adding a little water if the pan becomes too dry.
Serve cold, drizzled with the remaining olive oil.