Roasted pepper salad with capers & pine nuts

• 3 red and 3 yellow peppers
• extra-virgin olive oil↗3 tbsp 3 tbsp

  plus extra for grilling

• large garlic clove↗1 1
• white wine vinegar↗1 tbsp 1 tbsp
• pine nut↗2 tbsp 2 tbsp

  toasted

• 1-2 tbsp capers
• few basil leaves

  shredded (optional)

Step-by-step instructions

1. 1

   Turn on the grill and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Grill for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.

2. 2

   Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the pine nuts, capers and basil, if using.