Moroccan Tomato And Capsicum Salad
A salad that i like to serve with moroccan style dishes. It also goes well at a bbq. Prep time doesn't include standing time for the roasted capsicum.
Steps
Quarter the capsicums , and remove the saeeds and membranes.
Roast under a grill or in a very hot oven until the skin blackens and blisters.
Place in a paper or plastic bag for about 10 minutes.
Peel.
Chop the capsicum coarsely.
Drop the tomatoes into boiling water , count to ten , then drain and refresh in cold water.
Peel and seed , then chop coarsely.
Combine the capsicum and tomatoes in a bowl , add the combined remaining ingredients and mix well.
Ingredients
red capsicums, green capsicum, egg tomatoes, lemon juice, ground cumin, extra virgin olive oil, parsley, salt