These taste as good as they look!
4 long yellow peppers (capsicums / bell peppers or ‘pointy beaks’ / Palermo peppers / King Sweeties or whatever you call them) 1 Tbsp extra virgin Flaky sea salt Freshly ground black pepper Caper Dressing 2 Tbsp capers 2 large clove garlic, peeled and finely chopped 2 Tbs chopped, basil leaves 4 Tbsp extra virgin olive oil Flaky sea salt and freshly ground pepper to taste
1 Cut peppers in half down the length, cutting through the stalks; leave stalks intact as this will hold the peppers together. Carefully remove seeds and seed membranes without piercing the pepper flesh. Transfer peppers to a large dish. Drizzle with oil, sprinkle with salt and grind over a little pepper. Toss gently.
2 Preheat barbecue and when hot give peppers another quick toss, then cook them on the grill, cut side up, for about 5 minutes with the lid down, otherwise, drape loosely with tin foil. Turn peppers and cook for about 5 minutes more, until nicely charred and softening (you don’t want them raw and hard but nor do you want them collapsing). Transfer to a plate.
3 To make the dressing, chop capers, garlic and basil and mix in a bowl with olive oil and a little salt and pepper to taste. Spoon dressing over and serve at room temperature.
Another idea is to add spices to the oil marinade. Add ½ tsp each fennel and coriander seed and toss with peppers, oil and salt and pepper. Serve the peppers with a Greek salad with feta, crusty bread, olives, that sort of thing, or with a spatch-cocked roast chicken and a green salad (use rocket, cos, baby spinach leaves, mizuna, sorrel, and any fresh herbs you fancy such as basil, chives, fennel fronds etc.).