preparation

• Place the two peppers in a hot oven at 225 grams and let them bake for an hour on all sides. Then put them in a sealed plastic bag for 10 minutes. Then you can take out the crown, peel off the skin and remove the seeds. Then put the pulp in a blender and grind it fine. Then add the harissa and the olive oil.
• Cut the spring onions into rings. Peel the pickled lemons and cut the peel into small pieces. You don’t use the rest of this lemon. Finely chop the green pepper. And the parsley leaves also finely chopped. Then mix everything together.
  Let it work together for at least half an hour before serving. Serve at room temperature.