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Spice up summer with this popular Israeli salad!
Israeli Chopped Vegetable Salad* (serves 4-6)
1 each red, green and yellow (bell) pepper, seeded
3 garlic cloves, finely chopped
3 spring onions (scallions), thinly sliced
30ml/2 tbsp chopped fresh coriander (cilantro) leaves
30ml/2 tbsp each chopped fresh dill, parsley and mint leaves
½-1 hot fresh chilli, chopped (optional)
45-60ml/3-4 tbsp extra virgin olive oil
Juice of 1-1 ½ lemons
Salt and ground black pepper
1. Using a sharp knife, finely dice the red, green and yellow peppers, carrot,
cucumber and tomatoes and place them in a large mixing bowl.
2. Add the garlic, spring onions, coriander, dill, parsley, mint and chilli, if
using, to the chopped vegetables and toss together to combine.
3. Pour the olive oil and lemon juice over the vegetables, season with salt and
pepper to taste and toss together. Chill before serving.
Recipe from Jewish Cooking, by Marlena Spieler.
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