Moroccan Tomato And Capsicum Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (200 g) medium red capsicums
• 1 (200 g) medium green capsicum
• 2 (150 g) medium egg tomatoes
• 40 ml lemon juice
• 1 teaspoon ground cumin
• 40 ml extra virgin olive oil
• 1/2 cup finely chopped parsley
• 1 teaspoon salt

Recipe

• 1 quarter the capsicums, and remove the saeeds and membranes.
• 2 roast under a grill (broiler) or in a very hot oven until the skin blackens and blisters.
• 3 place in a paper or plastic bag for about 10 minutes.
• 4 peel.
• 5 chop the capsicum coarsely.
• 6 drop the tomatoes into boiling water, count to ten, then drain and refresh in cold water.
• 7 peel and seed, then chop coarsely.
• 8 combine the capsicum and tomatoes in a bowl, add the combined remaining ingredients and mix well.