You will need
If preserved lemons are not available, cut ½ a lemon into paper thin half moon slices. Quarter the slices and use in the salad. View our Preserved Lemons recipe
Adjust oven rack to the middle position and preheat the oven to 220°C.
Bake the peppers on a rack over a roasting pan for about 20-25 minutes until blistered and blackening on the outside.
Place them in a glass mixing bowl and cover tightly with clingfilm. Leave to sweat and cool down.
In the process the skin will loosen itself from the flesh. Pull off the blistered skin (it does not matter if a bit remains here and there). Remove the stems and seeds. Cut the peppers lengthways into 1-2 cm strips.
Arrange pepper strips on individual plates.
Serve with fresh bread to mop up the delicious juices.
See Ina’s Tip if preserved lemons are not available.