Another un complicated dish for the weekend brunch after a great nightout, Eating at a famous Mexican restaurant and with those Divine Jugs of Sangria and Pink Punch, I had to plump for a effortless meal the very next day as I was still slothful to get up.
After cosily curled in the sofa with a cup of steaming filter coffee at 11:30 in the morning thinking of what to make I languidly reached kitchen and saw these gorgeous sweet peppers lying in my vegetable rack and so immediately dished up this simple meal along with couscous, my usual simple weekend brunch!!!

This recipe was passed onto me from one of my friends, Sangeeta. I added the red peppers to make it even more tastier.

Here is the recipe: Take a large baking tray, add new potatoes and sliced peppers. Season with salt, pepper and drizzle a good amount of extra virgin olive oil and bake them in the oven for atleast 30 minutes. Poke a skewer into the potatoes to see if its cooked or else bake them for 10 more minutes.

Now the mix to go with baked veggies:

Tomato ketchup: 3 tbsp

Coriander: a small bunch, coarsely chopped

Green chillies: finely chopped

Red chilli flakes: 2 tsp

Black peppercorns: 1tsp( crushed freshly in a mortar n pestle)

Mix all these ingredients into baked potatoes and peppers and serve hot or cold after 1/hr so that the potatoes absorb all the flavours when hot.

The most simple and yet so refreshingly remarkable dish is prepared to serve as a starter or as a brunch .

Here is my dish, 3 chilli potato and pepper salad which is going to enthrall JFI-Chillies hosted by Lovely Nandita.