Step 1

Preheat the grill to high.

Step 2

Brush the capsicum and onion with a little oil, then grill for 3-4 minutes, turning the onions once, until the capsicum skin blisters and blackens and the onion has softened.

Step 3

Place the capsicum in a bowl, cover with plastic wrap and set aside for 15 minutes to loosen the skin.

Step 4

Meanwhile, mix garlic, remaining oil, vinegar, cumin and parsley in a bowl, then season well with salt and pepper.

Step 5

Peel cooled capsicum, then slice thickly and toss with the onion, tomato and dressing. Leave to stand at room temperature for at least 30 minutes to allow the flavours to develop.