3 large sweet peppers, green, red and yellow
1 large onion
2 cloves of garlic
1 tbsp chopped parsley
2 tbsp olive oil
Salt and pepper
Slice the peppers in half through the stalk; discard the seeds and place
on barbecue or hot grill with the unpeeled onion and cloves of garlic.
Grill until charred.
Place into a plastic bag until cool.
When cool skin all the vegetables and slice finely.
Place in a salad bowl and add the juice of a whole lemon, 2 tbsp olive oil and 1 tbsp chopped parsley. Season with salt and pepper.
For those who like spicy food, add a tbsp Harissa.
This salad should be served very cold with barbecued meats or fish.
If you are in a hurry buy a jar of chargrilled red peppers, add a finely sliced green pepper and some finely diced red onion. Finish as above. Not quite the real thing but who wants to slave over a hot stove on holiday.