Grilled pepper salad with anchovies and capers

Ready in 30 minutes plus marinating and fire preparation Serves 4–6 as a starter

4 red capsicums

¼ cup extra-virgin olive oil

4-6 anchovy fillets, finely chopped

1 clove garlic, very thinly sliced

1 Tbsp capers, drained and finely chopped

1 Tbsp finely chopped fresh oregano or 1 tsp dry oregano

1 tsp flaky sea salt, or more to taste

Preheat oven to 250C or preheat a barbecue grill on high. Place capsicums on a baking tray (lined with baking paper for easy clean up) and roast or grill, turning now and then until they are blackened and soft, 20-25 minutes. Don’t worry if they look really burnt, the outer black skin will easily come off. Remove from the heat, set aside in a bowl and cover with a plate to cool.

While they are cooling, prepare the marinade. Place the olive oil, anchovies, garlic, capers, oregano and salt in a small bowl and mix to combine.

Once the capsicums are cool to touch, working over a bowl to save the juices, peel and discard the charred skins along with the stems and seeds. Cut the flesh into long strips and transfer to a serving plate. Drizzle with the anchovy mixture and any reserved charred capsicum juices. Use your fingers to gently toss.

NOTE: Allow to stand for 1-2 hours to marinate before serving. These are best eaten on the day they are made.

For a vegan version of this delicious salad, skip the anchovies and double down on the capers. Choose bell peppers rather than longhorn ones, which are too thin to tolerate the high heat of roasting or grilling. You can also cook the peppers in the embers of a fire, cook, turning often until they are charred and soft.

This is fabulous serves as a starter with a bowl of crisp crostini, or atop grilled bruschetta.