Sufra Dayma:

Corn and Capsicum Salsa

By Moushira Abdel-Malek

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Serves 4 (as a side dish)

Ingredients:

1 red capsicum (quartered, deseeded)

1 yellow capsicum (quartered, deseeded)

440 gm can corn kernels (drained)

1 onion (finely chopped)

1 tsp crushed garlic

1 tbsp balsamic vinegar

1 tsp Dijon mustard

1/4 cup extra virgin olive oil

Salt + pepper

Method:

Preheat grill on high. Place capsicum, skin-side up, onto grill tray. When skin blackens, transfer to a plastic bag. Seal and stand for 5 minutes. Peel away skin. Dice flesh and place in a bowl. Add onion and corn kernels. Place oil, vinegar, mustard, garlic, salt, pepper in a screw-top jar. Shake well to combine. Pour dressing over corn mixture. Toss gently to combine. Serve with barbecued meat, fish or chicken.