Serves 8
- 6 medium-sized peppers in a mix of colours, de-seeded and sliced into 5mm strips
- 3 onions, peeled and sliced into 5mm crescents
- 2 bulbs of garlic, separated into cloves and peeled
- 4 tablespoons of olive oil
- 3 teaspoons of oregano
- 2 teaspoons of ground cumin
- Freshly ground black pepper
- 6 tomatoes, de-seeded and cut into cubes
- juice of 1 lemon
- large bunch of chopped parsley
Pre-heat the oven to 200ºC/Gas Mark 6/400ºF.
Place the pepper strips, the onion crescents and the peeled garlic cloves into a big bowl. Add the oregano, ground cumin, freshly ground black pepper and olive oil. Mix everything together.
Lay everything out in a shallow layer on baking sheets and cook for 15 minutes. (Aga: Roasting Oven fourth set of runners – 10 minutes.)
Add the chopped tomatoes and give everything a stir. Return to the oven and cook for a further 15 minutes. (Aga: Roasting Oven fourth set of runners – 10 minutes.)
Transfer everything into a bowl and add the juice of a lemon. Allow the salad to cool. Just before serving add a large bunch of roughly chopped parsley. Stir.
Eat.