Taktouka (Moroccan Tomato and Pepper Salad)

• 4 tbsp Extra virgin olive oil
• 3 medium Red pepper
• 6 medium Tomato, ripe
• 4 cloves Garlic
• 1 ½ tsp Ground cumin
• 1 ½ tsp Sweet paprika
• 15 g Fresh parsley
• 1 tsp Fine sea salt
• ½ tsp Black pepper

1. Core and deseed the red pepper, then cut into small pieces. Roughly chop the tomatoes. Finely chop the garlic and parsley, keeping the parsley aside for later.
2. Warm the extra virgin olive oil in a large frying pan over a medium heat. Add the red pepper with a pinch of fine sea salt and cook for 10 to 12 minutes, stirring often, until softened and starting to take on a little colour.
3. Stir in the garlic, ground cumin and sweet paprika and cook for 30 to 60 seconds until fragrant. Add the tomatoes, remaining fine sea salt and black pepper. Bring to a gentle simmer.
4. Simmer over a low to medium-low heat for 15 to 18 minutes, stirring regularly, until the mixture is thick and jammy and the oil begins to separate slightly at the edges. If it starts to catch, lower the heat and stir more often.
5. Take off the heat and stir through most of the fresh parsley, reserving a little to finish. Taste and adjust with a little more fine sea salt or black pepper if needed. Leave to cool to room temperature before serving, topped with the remaining parsley.

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