Moroccan Tomato And Capsicum Salad - cooking recipe

Ingredients

1 (200 g) medium red capsicums
1 (200 g) medium green capsicum
2 (150 g) medium egg tomatoes
40 ml lemon juice
1 teaspoon ground cumin
40 ml extra virgin olive oil
1/2 cup finely chopped parsley
1 teaspoon salt

Preparation

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.