Step 1 of 4
Algerian Flafla (Bell Pepper Salad)
Preheat the oven to 230°C/450°F. Place the whole peppers on foil on a baking sheet. Roast for 30–45 minutes, turning once, until the skin is spotted black and the peppers are completely soft.
Step 2
Remove from the oven and leave to cool for 10 minutes. Peel off the skins, remove the stem and seeds, and chop the roasted peppers into 1.5cm (½-inch) pieces.
Step 3
Heat the olive oil in a skillet over medium heat. Cook the onion, stirring frequently, until softened and translucent, about 5 minutes. Add the garlic, salt, and pepper and cook for 1 minute.
Step 4
Add the chopped peppers and tomato. Cook over medium heat, stirring occasionally, for about 5 minutes until the tomato is soft and the mixture is well combined. Serve warm or at room temperature.
