Moroccan Tomato And Capsicum Salad

1. 1

   Quarter the capsicums, and remove the saeeds and membranes.

2. 2

   Roast under a grill (broiler) or in a very hot oven until the skin blackens and blisters.

3. 3

   Place in a paper or plastic bag for about 10 minutes.

4. 4

   Peel.

5. 5

   Chop the capsicum coarsely.

6. 6

   Drop the tomatoes into boiling water, count to ten, then drain and refresh in cold water.

7. 7

   Peel and seed, then chop coarsely.

8. 8

   Combine the capsicum and tomatoes in a bowl, add the combined remaining ingredients and mix well.

* Per serving · 4 servings · Values may vary.

No additional tips available.