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.