This salad can be eaten alone, with some bread, or as an accompaniment to a stew, but the most common is to serve it with injera, which is a pancake made from teff flour.
Salat:
3-4 large diced tomatoes
1/2 red onion finely chopped
1 jalapeño without seeds, finely chopped
1/2 red pepper, diced
1/2 green pepper, diced
Dressing:
1/4 cup rapeseed oil
3 tablespoons red wine vinegar
The juice of 1 lemon
2 cloves garlic finely chopped
2 teaspoons berber spice
Mix all the ingredients for the salad together in a bowl. Mix the dressing in another bowl and stir well. Pour the dressing over the salad and set cold until used.