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mixed pepper salad Lunch,

  • Prep time : 10 minutes
  • Cooking time : 30 minutes
  • Serving : 4 person
  • Phase
  • Intensive,Active 2,Active 1,Maintenance,
  • Dietary Requirements
  • Lacto-vegetarian,Ovo-vegetarian,Pescetarian,Paleo,Vegan,Vegetarian,
  • 45
  • 2.1
  • 4.8
  • 4.7
  • 1.4
  • 0.19
  • 2.9
  • 9.5
  • 2 yellow capsicum, halved and seeded
  • 1 teaspoon olive oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, crushed
  • Squeeze of lemon juice
  • Chopped fresh parsley, to garnish
  • 2 red capsicum, halved and seeded
  • Grill capsicum halves for about 5 minutes, until skin has blackened and blistered.
  • Put into a plastic bag, seal and leave for 5 minutes
  • Heat the olive oil in a frying pan and add the onion.
  • Fry for about 5-6 minutes until softened and translucent
  • Remove from heat and reserve.
  • Take the capsicum from the bag and peel off the skins.
  • Discard skins and slice into thin strips.
  • Place capsicum, cooked onion and any oil from the pan into a bowl.
  • Add crushed garlic, a good squeeze of lemon juice and sprinkle with black pepper.
  • Mix well, cover and marinate for 2-3 hours, stirring the mixture once or twice.
  • Garnish with fresh parsley.

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