Pepper Tomato Salad Recipe

• 1 medium Green Bell Pepper
• 1 medium Tomato (blanched, peeled, seeded & diced)
• �½ medium Cucumber (peeled, seeded & diced)
• 2 tbsp Lemon Juice
• 2 tsp Olive Oil
• 1�½ tsp Parsley (minced)
• �½ tsp Green Chilly Pepper (minced)
• �¼ tsp Paprika
• 1/8 tsp Cumin (ground)
• 1/8 tsp Garlic (minced)

• Take bell pepper in a baking sheet and hold it 3” inch over heat. Cook it until it is well cooked on all sides. Stir it continuously. Then keep it to the side for 15-20 min.
• Peel the peppers removing the seeds & stems. Reserve the juice in a bowl.
• Slice the peppers into strips and put into the bowl of juice. Mix in tomato with cucumber and flip it.
• Take the remaining ingredients in a fresh bowl and mix it well. Add it to the pepper mixture and stir well.
• Refrigerate it covered with plastic wrap for 30 min.