Moroccan Tomato and Capsicum Salad

Name: Moroccan Tomato and Capsicum Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 medium red capsicums (200 g); 1 medium green capsicum (200 g); 2 medium egg tomatoes (150 g); 40 ml lemon juice; 1 tsp ground cumin; 40 ml extra virgin olive oil; 0.5 cup finely chopped parsley; 1 tsp salt

A salad of green capsicum, egg tomatoes and parsley, seasoned with cumin and grilled.

20 min · Serves 4 · Easy

Method

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Time: Prep 10 min · Cook 10 min · 20 min total
Difficulty: easy

1
Quarter the capsicums, and remove the saeeds and membranes. Roast under a grill (broiler) or in a very hot oven until the skin blackens and blisters.
2
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.
10 min
3
Peel and seed, then chop coarsely. Combine the capsicum and tomatoes in a bowl, add the combined remaining ingredients and mix well.