Grilled pepper salad

This is very much a family invention and therefore open to as much variation as you like. It’s a colourful accompaniment to a summer barbecue and can be made well in advance. Just save the addition of the basil until just before serving. Red and yellow peppers are easier to peel than green ones (which are simply unripe versions of their primary-coloured counterparts) and they’re sweeter too, but if you’re after more variegation use as many colours as you like.

Serves 6 as a side

Ingredients

2 yellow peppers
2 red peppers
2 fat cloves of garlic, crushed or minced
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
Salt and pepper
A handful of basil leaves, torn or shredded.

Method

Heat your grill on its highest setting.

Slice the base off each pepper, remove the core, then cut the body into quarters or thirds, according to its natural segments, and shave off the white parts and the seeds. Arrange each pepper segment on the grill pan and grill until dark and blistered all over. Remove from the grill, cover with a tea towel and leave the skins to loosen, until the flesh is cool enough to handle.

Peel each piece of pepper and then slice into strips. Arrange in a serving dish, scatter over the garlic, slosh over the olive oil and balsamic vinegar and season with salt and pepper. Give it all a stir and taste to check the seasoning. Just before serving, stir in half the basil leaves and scatter the rest on top.