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6
Easy
Published 1987
Grilling the peppers to remove their skins helps give this simple but decorative salad a subtly sweet taste that contrasts interestingly with the piquancy of the olives.
Heat the peppers over a flame or under a hot grill, turning frequently, until all the skin blisters and can be easily peeled off. This is a fiddly process but worth it. Remove the peppers’ stems and seeds and cut in thin strips lengthwise. Toss together with all the other ingredients and leave in a warm place for 1-2 hours. Toss again just before serving.