Pickled red peppers

6 red peppers

125 ml (½ c) olive oil 30 ml (2 T) chopped

fresh coriander 30 ml (2 T) chopped

fresh parsley 2 garlic cloves,

crushed

15 ml (1 T) capers 45 ml (3 T) apple

cider vinegar

TO SERVE mixed salad leaves such as rocket and watercress bocconcini or pecorino cheese shavings

1 Scorch the red peppers over a flame or coals until black blisters form on the skin. Allow to cool in a plastic bag, then pull off the skin. Cut the flesh into chunks or strips and transfer to a bowl or jar.

2 Mix the rest of the ingredients and pour over the peppers. Set aside for at least 2 hours.

3 To serve Arrange the salad leaves on a platter, spoon the peppers over and pile the cheese on top.