Salty Charred Red Peppers
This is another of those simple but very effective dishes. Tasty and colourful, delicious hot or cold, it's a go to for most occasions and a must for any tapas session.
I like to make extra portions so that there is some to go in the fridge. It works great in a falafel or roast leftovers wrap.
Step 1 - Prep your peppers
- Cut the tops off and cut around the core
- Pull out and bang to get most of the seeds out
- Cut in half and remove as much of the white from the inside as you can
- Put inside down on the board and squash flat
Step 2 - Charring
- Heat up a griddle pan really hot
- Once really hot, put the peppers skin side down
- Put something heavy on them
- After 3-4 minutes or nicely charred, turn over for another few minutes
Step 3 - Plate up
- Slice up the peppers
- Put a layer on a plate or dish
- Splash over some olive oil and a pinch of salt
- Repeat
- On the top layer be generous with the oil and salt
Charred Red Peppers
- Red peppers
- Extra virgin olive oil
- Chunky sea salt
Adam Smith