1. Preheat the oven to 200C, 400F, gas mark 6; when the temperature has been reached, roast the peppers and tomatoes for 30 minutes until tender. 2. Skin the tomatoes and remove the seeds; remove the skins from the peppers (to loosen the skins, put the peppers in a plastic bag and seal it; after 5 minutes you can remove the skins easily with a knife); cut tomatoes and peppers into small cubes. 3. Mix the peppers, tomatoes and spring onions with the olive oil, lemon juice and cumin; season with salt and pepper. 4. Sprinkle with chopped parsley and garnish with olives. ---------------------------------------------------------------------------
Nutrition
Ingredients
