Moroccan Tomato and Capsicum Salad Recipe

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Moroccan Tomato and Capsicum Salad
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Ingredients:

  • 1 (200 g) medium red capsicums
  • 1 (200 g) medium green capsicum
  • 2 (150 g) medium egg tomatoes
  • 1/2 cup finely chopped parsley
  • 1 tsp 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 95.62 Kcal (400 kJ)
Calories from fat 91.76 Kcal
% Daily Value*
Total Fat 10.2g 16%
Cholesterol 0.04mg 0%
Sodium 586.77mg 24%
Potassium 62.93mg 1%
Total Carbs 1.43g 0%
Sugars 0.41g 2%
Dietary Fiber 0.29g 1%
Protein 0.35g 1%
Vitamin C 14mg 23%
Iron 0.9mg 5%
Calcium 16.3mg 2%
Amount Per 100 g
Calories 310.16 Kcal (1299 kJ)
Calories from fat 297.64 Kcal
% Daily Value*
Total Fat 33.07g 16%
Cholesterol 0.13mg 0%
Sodium 1903.29mg 24%
Potassium 204.13mg 1%
Total Carbs 4.63g 0%
Sugars 1.33g 2%
Dietary Fiber 0.95g 1%
Protein 1.13g 1%
Vitamin C 45.6mg 23%
Iron 3mg 5%
Calcium 52.8mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.7
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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