Rinse, clean and finely dice all vegetable ingredients except for the tomatoes. Chop the parsley. Chop the tomatoes and form an extra pile. With a cradle knife or a heavy vegetable knife, finely weigh the tomatoes and then the vegetables of the second pile.
When the whole has a very fine texture, add the tomatoes to the rest of the vegetables.
Add the spices, bell pepper paste and paradeis pulp, pressed garlic, oil and the juice of one lemon. Mix everything well and bring to the table when cooled.
Tip: Always use aromatic spices to refine your dishes!
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