Roasted Capsicum Salad

    Capsicum roasted on coals or on gas flame, tossed with tomatoes, lemon rind, juice and mint. Great with sausage or tandoori chicken! It's light, healthy and very flavourful, adds a nice Mediterranean touch to your food.

    Nanima

    Chandigarh, India
    1 person made this

    Ingredients
    Serves: 2 

    • 3 large capsicums (any colour)
    • 1 large lemon juice
    • 1 tbsp chopped mint
    • 2 medium tomatoes, chopped
    • Salt to taste
    • Handful nyoze (pine nuts), optional

    Directions
    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Wash the capsicums. Coat each capsicum with oil and put directly on fire, just like with baingan for bhartha. Cook till blisters appear on each capsicum. Allow to cool and then, peel off the skin, deseed and chop off the green dandal.
    2. Chop roughly and then, toss with all the remaining ingredients. Let sit for 10 minutes for the flavours to mix. Serve.
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