SALAD OF ROASTED PEPPERS Peperoni Arrosti

This salad is eaten all over Europe. In my grandmother’s kitchen it was always available as it can be stored in jars and preserved as a salad for your store cupboard.

2 yellow peppers

2 red peppers

3 tablespoons good-quality extra virgin olive oil

1 tablespoon good-quality balsamic vinegar

1 garlic clove, crushed (optional) sea salt and freshly ground black pepper

TO SERVE a few sprigs of fresh oregano fresh bread

Preheat the oven to 220°C/200°C fan/gas 7.

Put the peppers in a roasting tin and bake in the preheated oven for 25 minutes until blistered and slightly charred. Leave to cool.

When cool, hold the peppers over a bowl, to catch any juices, and peel off the skins. Cut the flesh into thin strips and put in a serving dish. Add the oil, vinegar, garlic, if using, salt and pepper to the bowl of pepper juice and whisk together to make a dressing.

Pour the dressing over the peppers and serve garnished with oregano. Serve with bread to mop up the juices.