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Capsicum and Egg Salad

Serves 4-6

Ingredients:
2 large green or orange capsicums, deseeded
2 large red or yellow capsicums, deseeded
4 tomatoes, cut in wedges
6 hard-boiled eggs, cut in quarter lengthwise
2 cloves garlic, crushed
1 tablespoon chopped fresh parsley
6 tablespoons olive oil

Method:
Cut the capsicums into pieces and place under a preheated grill until chargrilled. Remove the skin and cut the capsicum into 1-2cm slices. Arrange the capsicum and tomato on a plate. Arrange the eggs on top. Mix the garlic, parsley and olive oil together and pour over the salad.