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