Large bell pepper cut into halves or quarters, remove the stalk and seeds, brush the skin with vegetable oil and bake in the oven. The temperature of 200-220° C until the skin is covered with black markings. Remove the peppers from the oven and immediately place in a plastic bag. After 15 minutes, remove from bag and remove skin (thanks to this manipulation of the package it easily comes off). Pepper cut in strips and cover with marinade (2 tbsp olive oil mixed with 1 tbsp vinegar and 1/2 tsp dried garlic). Leave to marinate and do the peas.

To prepare this dish is perfect yellow split peas "Idaho" TM "Mistral" - it does not require pre-soaking, is fine fall apart into a puree and has a great taste. And, please note, not advertisement, but true!))) So, measure out the peas, pour cold water in the ratio 1:2, bring to the boil (watch the peas when cooking gives a rich foam and tries to escape), reduce heat to low and cook for 30-40 minutes. At the end of cooking the peas and season with salt.

In the original recipe mashed potatoes are ready sprinkle with flax seeds. I was absolutely sure available, as always use flax seed, put it in savory pastries, bread, salads... Here, apparently, and wiped out all the stocks... in Short, was not my desired ingredient. Had to find a replacement. A replacement was found - cumin seeds and coriander seeds, very fit their flavors for peas, IMHO. I took half of a teaspoon thereof, and Easter in a mortar. And then put in the bowl of fragrant porridge, sprinkled with cumin and coriander and the chopped parsley and top with a pickled pepper and put a little marinade poured. Well, I'll tell you what, this thing! Now this recipe is in my favor! PS And flax seed try to be sure)