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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.

Ingredients:
  • 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
Procedures:
  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.

Tips:
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.

1 comments:

Ashu said...

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

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