Ingredients
- 4 ripe medium-sized tomatoes
- 1 red onion, skin on and both ends trimmed
- 1 red pepper
- 1 medium-sized green chilli, finely chopped
- 3 garlic cloves, crushed
- 1/2 lemon, juiced
- 1tbsp extra virgin rapeseed oil
- 1tsp fine sea salt
- To serve: chopped parsley
1. Place the whole tomatoes, trimmed and unpeeled red onion and whole red pepper on a hot barbecue. Cook for 20-30 minutes, turning every 10 minutes until all are soft, and the skins are charred.
2. Remove from the barbecue and place in a large bowl covered with a plate. Leave to cool a little, until you can handle them.
3. Peel the tomatoes, onion and pepper and finely chop. Transfer back to the bowl with the juices and add the remaining ingredients.
5. Spoon into a shallow bowl or saucer and garnish with chopped parsley. Serve with tahini sauce (equal quantity of tahini and water, with lemon juice, grated garlic and salt to taste) and bread or lavosh flatbreads.
