Grilled Green Pepper and Tomato Salad

1. 1

   Preheat the oven to 200C, 400F, gas mark 6; when the temperature has been reached, roast the peppers and tomatoes for 30 minutes until tender.

2. 2

   Skin the tomatoes and remove the seeds; remove the skins from the peppers (to loosen the skins, put the peppers in a plastic bag and seal it; after 5 minutes you can remove the skins easily with a knife); cut tomatoes and peppers into small cubes.

3. 3

   Mix the peppers, tomatoes and spring onions with the olive oil, lemon juice and cumin; season with salt and pepper.

4. 4

   Sprinkle with chopped parsley and garnish with olives.

* Per serving · 4 servings · Values may vary.

No additional tips available.