Pepper Apple Tomato Salad

Karen Haigh
Modified from: Traditional Moroccan Cooking : Recipes from Fez
10 servings

3 apples, coarsely chopped (mix of tart/sweet)
2 tablespoons lemon juice
6 plum tomatoes, quartered, or 4 regular tomatoes, coarsely chopped
1/4 cup walnuts, pinenuts or pecans
olive oil
3 cloves garlic, crushed
1 large vidalia onion, coarsely chopped
4 bell peppers, coarsely chopped (mix of colours)
1 banana pepper, coarsely chopped
salt
black pepper
mint (start with one tablespoon)
thyme (start with half tablespoon)
parsley (start with half tablespoon)
vinegar (malt or herbal preferred) (start with 1/4 cup)

Mix apples and lemon juice. Add tomatoes and nuts. Set aside.

In a large frying pan or wok, fry garlic for a few moments in olive oil. Add onion and fry until softened. Add peppers and fry until soft but not mushy. Turn off heat. Add tomatoes and apples.

Season to taste with salt, pepper, mint, thyme, parsley and vinegar.

From the Dinner Co-op