1. Pressure cook peas (approx. 4 whistles) till tender but not mushy.
2. Drain, keep aside.
3. Burn skins of capsicums by roasting over a direct flame, holding with a fork inserted.
4. Place immediately in a clean plastic bag, twist mouth closed, for 2-3 minutes.
5. Remove wash off burnt peel under running water.
6. Deseed, chop into pieces.
7. Mix peas, tomato, avocado and capsicum in a large glass bowl.
8. Chill till required.
9. Blend all other ingredients, with a fork in a small bowl.
10. Pour over veggies, toss lightly, serve chilled.

Making time: 20 minutes (excluding pressure cooking time)
Makes: 5 servings
Shelflife: 5-6 hours