Roast red pepper salad.

There is something about roasted red peppers, they haves a real flavour impact in anything you put them in. This salad is one that you make and can keep in the fridge for a couple of days and it actually improves with keeping.

You will need.

6 red peppers
2 red onions
2 cloves of garlic
3tbsp of olive oil
4 to 6 anchovy fillets
Fresh ground black pepper to taste
Fresh chopped oregano
A handful of black pitted olives.

So start by taking your pepper and garlic and placing them on a try in the oven and roast them until the skins are nice and black. You do not have to worry about taking the garlic out of the skin, once you have roasted it just squeeze it out and you have roasted garlic puree. Once the peppers and garlic have cooked take them and put them in a bowl. Then cover the bowl with cling film and just let the pepper sit in the bowl and cool. Once you can handle them remove the skin, stalks and seeds but save as much of the liquid that you can. It is this that has such a lot of flavour.

Now peel and slice your onions as thin as you can and add then to the diced cooked pepper. Then chop the anchovy fillets as fine as you can, squeeze out the garlic, add the chopped oregano and finish by seasoning with ground black pepper. Now with the anchovies I have not added any salt but it you think it needs it you can add some.

Finally add you black olives and toss everything together and there it is your completed salad .