Tunisian Capsicum Salad with Red Harissa

Place capsicum on an oven tray and roast at 180℃ for approx 20 minutes until capsicum is soft and the skin is blistered and blackened.

Put capsicum into a plastic bag, seal and stand for 10 minutes before peeling. Scrape out seeds and membranes and chop into large pieces. Toss with olives, olive oil and Red Harissa.

Pile onto a serving platter.

Carefully cut the eggs in half across the shorter width. The yolks will still be slightly runny. Place the halves on top of the salad.

Scatter the Moroccan Preserved Lemon peel over the top.

Serve with some extra Red Harissa in a small bowl on the side.