Tomaot and Hot Green Pepper Salad, Essaouira Style

1 hours Prep: 30 minutes Cook: 0 minutes

156 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

4	large	tomatoes	peeled, seeded, cubed
4	each	green bell peppers	grilled, seeded and diced
1	each	cucumber	peeled, centre core removed and diced
1	tablespoon	chili pepper	seeded and diced
1	x	salt and black pepper
1	tablespoon	lemon juice
3	tablespoons	olive oil
2	tablespoons	parsley leaves	chopped
1/4	teaspoon	cumin
2	each	garlic cloves	chopped

Directions

Combine all the ingredients in a mixing bowl and blend gently.

Refrigerate one hour before serving.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 372g

Amount per Serving

Calories 156 60% of calories from fat

	% Daily Value*
Total Fat 10.0g	16%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 16mg	1%
Total Carbohydrate 16.0g	5%
Dietary Fiber 5.0g	19%
Sugars 9.0g
Protein 3.0g	7%

Vitamin A	43%		Vitamin C	212%
Calcium	5%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to scampi

Last Recipes Viewed

Recipe Bite

Asparagus: The Herald of Spring

by Mark R. Vogel

Chefs and gourmets the world over eagerly await the arrival of spring. No other time of year can match the bounty of...

Member Review

Pate a la Rapure

I hope you don't mind...but this is the hard way of making this dish you have to be very careful and the results may be disastrous,especially for first timers.Here is an easier way.Grate potatoes,squeeze potatoes and reserve liquid and measure amount removed.You should have your meat cooked beforehand reserve the stock from the meat.In a large bowl ,put in potatoes and stir in stock a cup or two at a time until water is absorbed,add liquid and stir until most premeasured stock is used.This will give the desired consistency.Put about half the potato mixture on the bottom of your pan,spread meat on top and layer remaining mixture on top.Put in preheated 400 deg oven for 30 mins then 350 deg oven for about 2 1/2 hours.Remove from oven and enjoy.Here in Saint May's Bay we use salted green onions in the stock as we cook the meat.Carrots and celery are optional.

Reviewed by Mitch61