Ingredients

• 5-6 bell peppers (mixed colours look best)
• 2 cloves garlic, thinly sliced
• 3 tbsp olive oil
• 1 tbsp sherry vinegar (or red wine vinegar)
• 30g toasted almonds, roughly chopped
• Small handful parsley
• Salt & black pepper
• Optional: pinch chilli flakes

Method

1. Halve and deseed the peppers, then roast
until skins blister and blacken. Peel skins off
and cut into strips.

 2. Gently heat the olive oil and sliced garlic
until fragrant. Pour this over the peppers.

3. Add the vinegar, salt, pepper and optional
chilli flakes. Finish with almonds, parsley and
a drizzle of olive oil