Grilled or Roasted Pepper Salad

• 1½ lb / 680 g red, green or yellow peppers
• 2–3 garlic cloves, peeled
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Quarter the peppers and remove the seeds, pith and stalks. Char the peppers by grilling or roasting, and then peel off the blackened skin. Put to one side. Crush the garlic in a bowl with the salt. Add the pepper and then the olive oil and vinegar to make a dressing to your taste. Stir in the peppers, and let them stand at room temperature for at least 30 minutes to absorb the flavours of the d