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.