Grilled red pepper salad recipe

• 2 large red peppers (about 450g), grilled, peeled, seeded and quartered
• 2 tsp coarse sea salt
• 2 tbsp extra virgin olive oil
• 3 tbsp peeled, seeded and diced fresh or canned tomato
• 1 garlic clove, crushed to a paste with 1/4 teaspoon salt
• 1 pinch of ground cumin, preferably Moroccan
• 1 tsp finely chopped flat-leaf parsley leaves

1. Place the pepper quarters on kitchen paper and cover with more kitchen paper.
2. Press down gently to remove excess moisture.
3. Flip each quarter over, sprinkle with the sea salt and roll up like a rug.
4. Leave for about 1 hour at room temperature.
5. Unroll the peppers and press them to remove excess moisture.
6. Warm 1 tablespoon of the olive oil in a medium frying pan.
7. Add the peppers and gently saute for 2 to 3 minutes.
8. Add the tomato, garlic, cumin and parsley and saute for an instant.
9. Tilt the pan so you can scoop out the oil and discard it.
10. Toss the peppers and tomatoes with the remaining tablespoon of oil.
11. Serve at room temperature.
12. The salad can be kept in the refrigerator for up to 3 days.

red peppers, salt, extra virgin olive oil, tomato, garlic, ground cumin, flatleaf parsley

Taken from www.lovefood.com/guide/recipes/18039/grilled-red-pepper-salad-recipe (may not work)