Difficulty: Easy - for beginners
Serves: 16 pieces
For The Roasted Red Bell Pepper Triangles
1 big sized red capsicum
1/4 tsp oil
For The Topping
2 tsp olive oil
1/2 cup crumbled low-fat paneer (cottage cheese) or tofu (soya paneer)
2 tsp chopped green olives
1 1/2 tbsp finely chopped parsley
1 tbsp lemon juice
1/2 tsp red chilli flakes
salt to taste
freshly ground black pepper powder to taste
For the roasted red bell pepper triangles
Apply ¼ tsp of oil evenly over the red capsicum. Pierce it with a fork and roast it over an open medium flame till it turns black.
Immerse it immediately in water and remove the skin, stem and seeds and cut into 37 mm. (1½â€) triangles. You will get approx. 16 triangles. Keep aside.
For the topping
Heat the oil in a non-stick pan, add all the remaining ingredients, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
Divide the topping into 16 equal portions and keep aside.
How to proceed
Just before serving, top each red bell pepper triangle with a portion of the topping and serve immediately.