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16 September 2014,11:30 by
J.Sujatha

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OLIVE AND CORIANDER RELISH

Serves :
4

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Place the peppers under a hot grill for 10 minutes, turning occasionally, until the skins begin to blacken.
  • Cover or place in a sealed plastic bag for 5 minutes. Remove the skin and seeds and cut the flesh into small dice. Mix with the olives, chilli and coriander in a bowl.
  • Whisk together the lemon juice, pepper and olive oil and pour over the olive mixture. Allow to stand at room temperature for 1 hour.
  • Pile the mixture on a bed of lettuce leaves and top with the hard-boiled egg quarters.

INGREDIENTS

  • 4 red peppers
  • 250 grams black olives, sliced finely
  • 1 fresh green chilli, deseeded and chopped very finely
  • 8 tablespoon finely chopped coriander leaves 
  • 2 tablespoon lemon juice pepper
  • 5 tablespoon sesame oil
  • Lettuce leaves
  • 2 hard-boiled eggs, quartered

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