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:
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.
Seal the bell peppers in a
paper bag for 5 minutes to make it easier to remove
the skins.
Peel the bell peppers and tomatoes while
still warm. Cut away the tough parts
and remove the seeds.
Coarsely mash the bell
peppers, chili pepper, tomatoes, and garlic. Add the
mashed hard-cooked eggs, celery, parsley,
capers, and cilantro.
Mix the oil and lemon juice in
a small bowl. Drizzle over the vegetables.
Garnish with the hard-cooked egg quarters and
olives.