Tomato and Capsicum Salad

Ingredients

 * 1 (200 	 g) medium   red capsicums
 * 1 (200 	g) medium green capsicum
 * 2 (150 	g) medium egg tomatoes
 * 40 	ml lemon juice
 * 1 	teaspoon ground cumin
 * 40 	ml extra virgin olive oil
 * 1/2 	cup finely chopped parsley
 * 1 	teaspoon salt

Directions

 * 1) Quarter the capsicums, and remove the saeeds and membranes.
 * 2) Roast under a grill (broiler) or in a very hot oven until the skin blackens and blisters.
 * 3) Place in a paper or plastic bag for about 10 minutes.
 * 4) Peel.
 * 5) Chop the capsicum coarsely.
 * 6) Drop the tomatoes into boiling water, count to ten, then drain and refresh in cold water.
 * 7) Peel and seed, then chop coarsely.
 * 8) Combine the capsicum and tomatoes in a bowl, add the combined remaining ingredients and mix well.