Sweet peperonata salad

• large red, orange or yellow peppers10

  (or make up the equivalent with smaller ones)

• sherry vinegar↗4 tbsp tbsp
• good-quality olive oil↗3 tbsp tbsp
• clear honey↗1 ½ tbsp tbsp
• small white onion↗½

  finely chopped

• fat garlic clove↗1

  crushed to a paste

• golden sultanas↗85g g
• flat-leaf parsley↗small pack

  roughly chopped

• capers↗3 tbsp tbsp

  rinsed

Step-by-step instructions

1. 1

   Heat oven to 160C/140C fan/gas 3. Halve and deseed the peppers, then roughly cut into large chunks. Whisk together the vinegar, olive oil and honey with some seasoning to make a dressing. Spoon two-thirds into a shallow roasting tin with the peppers, toss together, then roast for 1 hr until the peppers are very soft and just starting to char at the edges. Meanwhile, mix the onion and garlic into the remaining dressing. Stir the sultanas into the peppers and roast for 10 mins more.

2. 2

   Let the peppers cool for 10 mins, then transfer to a platter or large bowl, scatter over the parsley, capers and remaining dressing before tossing everything together.