pepper 1 kg (10 pcs.)
walnuts 150g (1 cup)
garlic 1/2 head
1 tomato
vegetable oil 50 ml (1/4 cup)
lemon juice 10 ml (1 tablespoon)
salt 3 grams (1/2 teaspoon)
1 bunch parsley
Peppers are roasted, peel, cleaned of seeds and cut into julienne. Add salt and sprinkle with some of the oil and lemon juice. Stir and leave to stand for 10 minutes. Add walnuts, chopped with garlic and cut tomato into small pieces. Mix, pour into bowl and sprinkle with finely chopped parsley. Thus prepared salad pour the rest of the oil and lemon juice.
