You may also like
Ingredients
- 2 red capsicums
- 4 tbsp extra virgin olive oil
- 4 very ripe tomatoes, cut into wedges
- 2 cloves garlic, peeled and finely chopped
- 1 tbsp lemon juice
- Salt and cracked black pepper
- 1/2 tsp sumac
- 4 sprigs coriander, leaves torn
Method
Place capsicums in an ovenproof dish and drizzle with half the olive oil. Turn to coat and roast for 10 minutes then turn capsicums and roast for a further 10 minutes or until soft and blistered.
Remove from the oven and place in a plastic bag for 15-20 minutes. Remove skins, core and seeds, then slice. Place capsicums in a salad bowl with the tomatoes.
In a small bowl combine garlic, lemon juice, remaining olive oil, salt, pepper and sumac and whisk well.
Pour dressing over vegetables, toss gently and scatter with coriander leaves.
