* 4 large Tomatoes (plum-type preferred) [about 225 g]
* 2 green Sweet peppers [about 175 g]
* 2 fresh Poblano chillies [about 110 g]
* 1 large Red onion, un peeled
* 2 large Garlic cloves, un peeled
* ½ teaspoon Caraway seeds, Ground to a powder is a Coffee grinder
* ½ teaspoon Coriander seeds, Ground to a powder is a Coffee grinder
* 1 teaspoon Sea salt
* Zest and Juice from half a Lemon
* 3 tablespoons Olive oil
* 12 pitted Olives (green or black)
* 1 tablespoon Capers

===Method===
* Place the whole Tomatoes, Sweet peppers, Chili peppers, Onion and Garlic on the Barbecue hotplate, over the coals or even under an Oven Grill.
* Turn them often so they are really well charred.
* Remove the Vegetables as they are done, the Garlic, for instance will be ready before the Onion.
* Use the technique Shown here, (or your own!), to skin the tomatoes, sweet and hot and peppers. Remove the seeds and stems from the peppers
* Remove the really burnt Onion skin.
* Cut all of the Vegetables into nibble sized pieces an place in a large serving bowl.
* Squish the Garlic from the Cloves with a cloth or a palette knife into a small bowl and mix with the garlic pulp.
* Add the Lemon juice and Zest together with the Salt, Spices and Olive oil. Whisk the dressing and mix in with the Grilled, chopped Vegetables.
* Garnish with chopped Capers and Olives

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