Salata Hara (Libyan Spicy Salad)
Salata hara is a chopped Libyan pepper salad with a real chile kick, built around roasted red peppers. Roasting them until the skins char, then peeling, gives the salad a sweet, smoky base that stands up to cumin and cayenne. A little lemon and olive oil bring the whole thing together. It keeps in the fridge for a day, so it suits making ahead alongside grilled meats.
Instructions
Put the chopped roasted red peppers, green pepper, hot chile, tomato, onion and garlic into a mixing bowl.
In a small bowl, whisk the lemon juice, olive oil, cumin, cayenne, salt and pepper until the dressing looks evenly blended.
Pour the dressing over the vegetables and toss thoroughly so every piece is coated.
Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes, which gives the spices time to settle into the vegetables.
Scatter chopped parsley or cilantro over the top just before serving, and give the salad a quick stir if it has been stored for a while.
Make it personal.
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