1 medium Green bell pepper
1 medium Tomato, blanched, peeled, seeded, and diced
1/2 medium Cucumber, pared, seeded, and diced
1 tbsp Plus 1 1/2 teaspoons lemon juice
1 tbsp Water
2 tsp Olive oil
1 1/2 tsp Minced fresh parsley
1/2 tsp Seeded and minced green chili pepper
1/4 tsp Paprika
1/8 tsp Each ground cumin and minced fresh garlic
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On baking sheet broil bell pepper 3 inches from heat source, turning frequently, until charred on all sides; transfer pepper to brown paper bag and let stand until cool enough to handle, 15 to 20 minutes.
Fit strainer into medium bowl and peel pepper over bowl; remove and discard stem end and seeds, allowing juice from pepper to drip into bowl. Cut pepper into strips and add to bowl with juice; add tomato and cucumber and toss to combine.
In measuring cup or small bowl combine remaining ingredients; mix well. Pour over vegetables in bowl and toss to coat with dressing; cover with plastic wrap and refrigerate for at least 30 minutes. Makes 2 servings.
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