Summer Warm Pepper Salad

[Chris]

This is dead easy and SO good. For pepper lovers, a must.

Get some peppers (capsicums) of several different colours and grill them until the skin is black all round (this works great if you're in the middle of a BBQ too). Then pop your peppers into a plastic bag immediately from the grill, squeeze out as much air as possible and let them sweat for 10 mins.

Drag the peppers out (and if you like peppers you're going to love the aroma) and you'll find that the skin peels off really easily. Deseed, chuck away the stalk and slice into strips e lengthways. Put ina bowl.

Drizzle with a dressing ( 1 part olive oil, 1 part red wine vinegar, 1 glove garlic crushed, a generous pinch of oregano and a bitof s and p) and enjoy.

Looks difficult but isn't.

[Simon Newman]

I'm not the best cook in the world but that sounds simple.

I have ton's of peppers growing at the moment so could be the perfect way to eat them all. I haven't been able to find many ways that I can store peppers for more than a couple of weeks so cooking ideas are always welcome.

Thank you!

[Rosemary]

Simon have you tried freezing your peppers? You can freeze them whole with the seeds and stalk. Just wipe them and place in a freezer bag. They keep for 2 months. For longer storage blanche them first. For whole peppers remove the seeds and stalk and blanche for 3 minutes in boiling water then plunge into iced water. Drain, dry and freeze. For sliced pepper blanche for 1 minute then into iced water. Again drain, dry and freeze. These keep for 12 months.