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Thursday, April 9, 2009

Roasted Capsicum Salad

A colourful salad, a perfect combination of red & green going to the FIC-Red & Green event, hosted by Neha. I used red & capsicums coz the yellow coloured variety was not available. You can even add chopped onions, pickled jalapenos and spring onions to this salad.

  • 1 medium sized red capsicum
  • 1 medium sized green capsicum
  • 1 tsp salt (to taste)
  • 2-3 tbsp lemon juice (to taste)
  • 3 tbsp olive oil
  • freshly ground pepper
  • a little white oil, for roasting
  1. Wash the red & green capsicums. Brush the capsicums with white oil and slightly roast over gas flame.
  2. Allow to cool, cut & deseed the capsicums. Cut into long thin strips.
  3. Put all the sliced capsicums in a large mixing bowl. Add lemon juice, salt and olive oil. Mix well. Chill in the fridge for 1-2 hours before serving.
  4. While serving, sprinkle freshly ground pepper and mix well once again.
  5. You can even garnish with chopped coriander leaves / cilantro.

Serve chilled with snacks or consume by itself.

Add tomato ketchup to get that tangy and taste. If you like your salad hot, add chopped green chillies.


Ashu said...

hiii.. thanks fr this lovely recipe.. will surely make it

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