3 ea Green bell peppers

4 lg Tomatoes

1 ea Garlic clove, crushed

1 pn Sweet paprika

1/4 ts Cumin

2 tb Olive oil

1 tb Lemon juice

1/2 ts Salt

1/4 ts Black pepper

1/4 ea Preserved lemon, see recipe

Prepare peppers by grilling them in a 450F oven or holding them over a gas flame until the skins are evenly charred. Place in a towel & set aside to cool. When cool, slip off the skins, core & seed. Cut into small pieces & set aside. Skin the toamtoes & cut out the core. Slice each tomato in half crosswise & squeeze gently to remove the seeds. Cut the flesh into small pieces. Mix peppers & tomatoes in a glass serving dish & add all remaining ingredients except the preserved lemon. Mix well. Rinse preserved lemon under running water & cut away the pulp. Cut the peel into cubes & sprinkle over the salad. Serve cool.