Sufra Dayma: Corn and Capsicum Salsa By Moushira Abdel-Malek Serves 4 (as a side dish) Ingredients: 1 red capsicum (quartered, deseeded) 1 yellow capsicum (quartered, deseeded) 440 gm can corn kernels (drained) 1 onion (finely chopped) 1 tsp crushed garlic 1 tbsp balsamic vinegar 1 tsp Dijon mustard 1/4 cup extra virgin olive oil Salt + pepper Method: Preheat grill on high. Place capsicum, skin-side up, onto grill tray. When skin blackens, transfer to a plastic bag. Seal and stand for 5 minutes. Peel away skin. Dice flesh and place in a bowl. Add onion and corn kernels. Place oil, vinegar, mustard, garlic, salt, pepper in a screw-top jar. Shake well to combine. Pour dressing over corn mixture. Toss gently to combine. Serve with barbecued meat, fish or chicken.