Grilled Salad Recipe

Ingredients

Serve 6

• 6 green bell peppers

• 4 large ripe tomatoes

• 4 cloves garlic, lightly crushed but whole

• 1 fresh red chili pepper, finely chopped (optional)

• 4 hard-cooked eggs, 3 mashed + 1 cut into quarters

• 2 stalks celery, finely chopped

• 1 sprig parsley, finely chopped

• 1 tbsp capers

• 1 tbsp finely chopped cilantro/coriander

• 3 tbsp extra-virgin olive oil

• 1 tbsp fresh lemon juice

• 1 cup/100 g black olives, to garnish

Method:

1. Grill the bell peppers, tomatoes, garlic, and chili pepper, if using, on the barbecue or a grill pan for 12-15 minutes, or until the skins of the bell peppers are blackened.

2. Seal the bell peppers in a paper bag for 5 minutes to make it easier to remove the skins.

3. Peel the bell peppers and tomatoes while still warm. Cut away the tough parts and remove the seeds.

4. Coarsely mash the bell peppers, chili pepper, tomatoes, and garlic. Add the mashed hard-cooked eggs, celery, parsley, capers, and cilantro.

5. Mix the oil and lemon juice in a small bowl. Drizzle over the vegetables.

6. Garnish with the hard-cooked egg quarters and olives.