Heat the oil in a pan and add the crumbled chicken stock and stir until well mixed.
Add the roughly chopped tomato and red pepper and roast for 5 – 10 minutes without allowing to go too soft.
In a bowl, mix the chopped onion, chillies, garlic and lemon juice.
When the tomato has cooled slightly, add to the onion, mix well and chill.
Serve as a side, topping or dip.
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