THIS DISH IS GREAT ON A LAZY HOT SUMMER’S DAY, WHEN YOU CAN JUST PLUNK IT ON THE TABLE FOR EVERYONE TO ENJOY. IT IS REALLY IMPORTANT TO MAKE IT IN ADVANCE, SO THAT THE VEGETABLES HAVE TIME TO MARINATE IN THEIR OWN JUICES.
Hold each red pepper on a fork over a gas flame or place under a hot grill and turn occasionally until the skin blisters and blackens all over. Place in a bowl, cover tightly with cling film and leave to steam for 3-5 minutes. Peel off the skins, then cut the peppers in half and remove the core and seeds. Cut each half into 3 or 4 pieces and place in a deep rectangular d