Haouari’s Roasted Pepper Salad

Plates of roasted peppers are often on the appetizer table, but leave it to chef Abderrazak Haouari to add the Tunisian heat. Of course, you may make this without the red peppers and with less garlic, but you’d be missing the touch that distinguishes this salad from the pack. As in Italy and France, this pepper salad, sometimes called fefla, is garnished with strips of anchovy along with the olives.