- 5 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 peppers (red, yellow or orange are best)
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 1 garlic clove, crushed
- 2 tbsp red wine vinegar
- handful capers, rinsed
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- handful flat-leaf parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Rub 1 tbsp olive oil all over the peppers, then place on the barbecue or under a grill, turning until blackened all over. Put in a plastic bag, seal and leave until cool enough to handle.
Peel the blackened skin from the peppers, remove the stems, membrane and seeds, then tear into strips. Arrange on a platter or plate. Whisk together the remaining olive oil, garlic and vinegar with some seasoning. Drizzle the dressing over the peppers, then scatter with capers and parsley.