Arrange peppers on a broiler pan and broil
peppers about 2 inches from heat, turning occasionally with tongs, until skins are blackened
, 20 to 30 minutes. Transfer to a large bowl and cover tightly with plastic wrap
, then let stand 20 minutes. When cool enough to handle, peel
peppers, discarding stems and seeds, and quarter each lengthwise.
While peppers are broiling, soak raisins in 1 cup hot water 15 minutes, then drain
well in a sieve
. Whisk together lemon juice, harissa
, and sea salt
, then whisk
in oil until combined well.
Toss peppers with dressing
and sprinkle with raisins and walnuts