MOROCCAN TOMATO AND CAPSICUM SALAD
A salad that I like to serve with Moroccan style dishes. It also goes well at a BBQ. Prep time doesn't include standing time for the roasted capsicum.
Provided by JustJanS
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 120.6, Fat 9.2, SaturatedFat 1.3, Sodium 593, Carbohydrate 10, Fiber 3.1, Sugar 5.6, Protein 1.9
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