Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Capsicum | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Quarter the capsicums, and remove the saeeds and membranes.
Roast under a grill (broiler) or in a very hot oven until the skin blackens and blisters.
Place in a paper or plastic bag for about 10 minutes.
Chop the capsicum coarsely.
Drop the tomatoes into boiling water, count to ten, then drain and refresh in cold water.
Peel and seed, then chop coarsely.
Combine the capsicum and tomatoes in a bowl, add the combined remaining ingredients and mix well.
Category:Somalian Recipes
Category:Somalian Salads