| 1 | Preheat broiler or prepare a charcoal grill. |
| 2 | Place peppers under broiler or on grill and cook on all sides until skin is well charred. |
| 3 | When cool enough to handle, split peppers in half, core and discard charred skin. |
| 4 | Cut peppers lengthwise into thin strips. |
| 5 | There should be about 1 cup. |
| 6 | Put the strips in a salad bowl. |
| 7 | Bring enough water to a boil to cover the snow peas and boil 2 minutes. |
| 8 | Drain in a sieve. |
| 9 | Run cold water over snow peas and drain. |
| 10 | Add to salad bowl. |
| 11 | Cut onion in half, then cut each half crosswise into thin slices and add them to the bowl. |
| 12 | Put mustard, vinegar and cumin in a separate bowl and add salt and pepper. |
| 13 | Beat vigorously with a whisk, adding oil. |
| 14 | Stir in the parsley. |
| 15 | Pour dressing over vegetables and toss. |
