Moroccan Tomato and Pepper Salad

• 4 green peppers
• 4 fresh tomatoes
• 2 tbsp olive oil

Grill the green peppers over a flame until the skins are blackened and blistered all over, then put in an airtight or ziplock plastic bag for 15 minutes. Peel off the skin and remove the seeds, then cut into fine strips. Peel and dice the tomatoes.

Place the oil, diced tomatoes, spices and garlic in a pan and cook over a medium heat for 10 minutes. As you cook, mash the tomatoes into a