Spicy olives and roasted red pepper

Name: Spicy olives and roasted red pepper (Zaytoun bil shatta)
Yield: Serves four as a condiment or as part of a mezzeh spread
Cuisine: Israeli
Ingredients: 4 tsp olive oil; ½ tsp red shatta (see recipe below) or rose harissa; 1 large red pepper (150 g); ½ a green chilli, deseeded and finely sliced; 2 spring onions, finely sliced (20 g); 2 small preserved lemons, flesh and pith discarded, skin finely sliced (25 g); 10 g parsley, finely chopped; 1½ tbsp lemon juice; 170 g pitted green olives

Zaytoun bil shatta

Preparation info

Serves
four
as a condiment or as part of a mezzeh spread

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

This is somewhere between a condiment and a salsa, as happy to be spooned alongside some pan-fried fish or meat as it is to be stirred through a simple bowl of rice.

Keeping notes: This keeps for about 4 days in the fridge, so make more than you need so that you have it to hand.

Ingredients

1 large red pepper (150 g)
4 tsp olive oil
½

Asia
Palestine
Garnish
Vegan
Gluten-free

Method

Preheat the oven to 220°C fan.

Place the pepper on a tray lined with baking parchment, toss with 1 teaspoon of oil and