Page title and description
- 2 large green peppers, quartered and deseeded
- 450g ripe tomatoes, deseeded and chopped
- 1 tbsp lemon juice
- 3 tbsp olive oil
- 1 large garlic clove, crushed
- ½ tsp ground cumin
- 2 tbsp fresh parsley or coriander, finely chopped
Prep time: 5 min
Cooking time: 15 min
Step 1Grill the peppers skin-side to heat until blackened and blistered. Drop into a plastic bag, knot the ends and leave until cool enough to handle.
Step 2Strip off the skin, then cut the peppers into small pieces. Mix with the tomatoes and any juice given out by the peppers.
Step 3To make the dressing mix the remaining ingredients. Toss with the tomatoes and peppers. Serve at room temperature.