black and green olives and extra chopped
fresh flat leaf to parsley, to garnish
Method :
Preheat the
oven to 425F, Gas 7. Place the peppers on a baking sheet and roast,
turning occasionally, for 10 minutes or until the skins are almost
blackened. Add the tomatoes to the baking sheet and bake for 5 minutes
more.
Place the
peppers in a strong plastic bag, close the top, trapping in the steam,
and set aside, with the tomatoes, until they are cool enough to handle.
Carefully
pull the skin off the peppers. Remove the seeds, then chop the peppers
and tomatoes roughly and place in a mixing bowl.
Add the chili
flakes, onion, garlic, lemon rind and juice. Sprinkle over the parsley.
Mix well, then transfer to a serving dish. Season to taste, drizzle over
the olive oil and scatter olives and extra parsley over the top. Serve
at temperature.
Dried chili
flakes give an extra lift to this colorful salad.
