Moroccan Tomato and Capsicum Salad

Recipe by JustJanS
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
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