• 6 peppers (any colour)
  • to taste extra virgin olive oil
  • to taste capers
  • 25 black olives
  • to taste thyme
  • to taste basil
  • to taste garlic


  1. Set your grill to hot.
  2. chop the peppers into quarters or halves
  3. remove the seeds
  4. rub the skins with olive oil
  5. place them on a baking tray skin-side up
  6. grill until the skins are burning and bubbling away from the flesh
  7. place them straight into a bowl and cover with clingfilm
  8. after at least ten minutes
  9. remove them from the bowl
  10. the skin will peel away without much effort
  11. slice lengthways
  12. re-using the same bowl (which will have the pepper's juices at the bottom)
  13. add the sliced peppers
  14. add capers
  15. add basil
  16. add halved and pitted olives
  17. add a pinch of thyme
  18. slice and add garlic
  19. season with black pepper
  20. drizzle with olive oil
  21. stir
  22. leave overnight for the flavours to combine

Be careful to have lots of good bread available to soak up the tasty oil when you're finished! 👩‍🍳👌

the pepper salad in a bowl the pepper salad on friselle