- 2 pcs. Bulgarian pepper (multi-colored)
- 1 PC. A tomato
- Black olives
- Red onion
- Olive oil
Halve the green and yellow bell peppers in strips. Bake in the oven or microwave until soft, cool.
Cut the tomato into plates. We spread the tomato and pepper in a salad bowl.
Sprinkle with roasted peanuts on top, decorate with olives, a small amount of red onion and parsley.