Out of Africa Salsa

Name: Out of Africa Salsa
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 red bell peppers; 4 roma tomatoes; 7 oz piece butternut squash; 1 tbsp honey; 2 red grapefruits; 10 basil leaves; 10 mint leaves; 0.5 bunch cilantro; 2 garlic cloves; 4 tbsp olive oil; 1 tbsp apple cider vinegar; salt and pepper

A Moroccan dish of red bell peppers, roma tomatoes and butternut squash, grilled.

40 min · Serves 4 · Easy

Method

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Time: Prep 30 min · Cook 10 min · 40 min total
Difficulty: easy

1
Preheat overn to 350. Cut bell peppers into large flat pieces, discarding the seeds and membranes. Broil skin side up, until the skin is black. Peel and cut into 1/2 inch squares.
2
Make a small slit in the skin of the tomatoes, and plunge into boiling water. Dip into cold water then peel away the skin. Cut in half lengthways, seed, and cut into 1/2 inch dices.
3
Cut the squash into 1/2 cubes. Coat in honey and put into a shallow roasting dish. Roast for 10-15 minutes until golden, then take out to cool.
15 min
4
Peel the grapefruit, making sure to remove all the white pith as well. Cut into 1/2 inch cubes.
5
Combine the bell pepper, tomatoes, squash, and grapefruit in a glass bolw and gnetly mix together. Chop the herbs and add just before serving. Whisk the oil and vinegar with salt and pepper, and drizzle the salsa on the top.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Red wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.