1 large sweet onion
3 cloves garlic
juice 1 lemon
2 tablespoons extra virgin olive oil
2 tablespoons finely chopped Italian parsley
1/2 teaspoon red pepper flakes
Freshly ground pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
Place the peppers on a hot grill with the unpeeled onion, tomatoes, and garlic cloves. Grill until charred. Place into a plastic bag until cool. When cool, remove the skin and seeds from the vegetables and slice finely. Finely mince the garlic.
This salad can be served cold with kebab or any barbecue meat or fish.