This salad is best made in summer when peppers are at their cheapest. Delicious served with the roast beef fillet with currants and spices (as pictured).

Ingredients

• 2 each red, yellow and green peppers
• virgin olive oil
• balsamic or red wine vinegar

Method

1. Grill the peppers at 240ºC until they are blackened all over. Transfer to a rack and allow to cool
2. When cool enough to handle, peel the charred skin away and remove the core and seeds. Rinse under clean, cold water.
3. Cut into long strips and toss together with olive oil, balsamic or red wine vinegar to taste. Season with salt and pepper. Add fresh herbs, chopped sundried tomatoes or marinated olives if you wish. Keep refrigerated in an airtight container.