Salient. Official Newspaper of Victoria University of Wellington Students Association. Volume 40, No. 5. 27 March 1977
Green Pepper Salad:—
Green Pepper Salad:—
Cut 2-3 peppers in half, removing the stems, seeds and inner white ribs. Slice peppers lengthways into thin strips.
Crush or finely chisp two or so cloves of garlic, and add to pepper strips. Squeeze over the juice of one lemon, and allow all to stand for two hours.
Finally, barely cover with vinegar and serve.