INGREDIENTS

• 10 red capsicums (peppers)

• 2 large brown onions, unpeeled

• 2 garlic bulbs

• Olive oil, to drizzle

• 8 tomatoes, peeled, seeded and cut into wedges

• 1 handful flat-leaf (Italian) parsley, chopped

• 100 ml (3 ½ fl oz) extra virgin olive oil

• 150 ml (5 fl oz) sherry vinegar

• 1 tablespoon freshly ground cumin

• Several pinches of sea salt flakes

METHOD

Preheat the oven to 200˚C (400˚F/Gas 6).

Put the capsicums, onion and garlic in a large roasting tin, sprinkle with salt and drizzle with olive oil. Roast the vegetables for 50 minutes. The capsicums are ready when they are soft and a little browned. Remove the capsicums and garlic, put in a bowl and pour over the cooking juices. Return the onions to the oven and cook for a further 30 minutes, or until very soft.

When the capsicums are just cool enough to handle, remove and reserve the skins, seeds and cooking juices together in a bowl. Break up the capsicum flesh into broad strips and put in a separate bowl with the capsicum flesh. Cut off the tops of the garlic bulbs and squeeze out the now paste-like interior into the bowl with the capsicum flesh. Add the tomato to the bowl and mix through, letting the residual warmth from the capsicum soften the tomato just a little.

When the onions are ready, remove them from the oven and set aside until cool enough to handle. Remove and discard the skin. Cut the onions into rough wedges and mix through the capsicum and tomato mixture.

Strain 100 ml (3 ½ fl oz) of the reserved cooking juices (discarding the solids and the rest of the juice) and add to the salad with the remaining ingredients. Mix thoroughly.

Serve immediately or refrigerate. If refrigerating, allow the salad to reach room temperature before serving.

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