Ingredients
| 3 red capsicums | |
| 3 green capsicums | |
| 3 garlic cloves, roughly chopped | |
| sea salt flakes | |
| 1 handful parsley, roughly chopped | |
| 1 tablespoon smoked sweet paprika | |
| 125ml extra virgin olive oil | |
| 60ml sherry vinegar |
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Instructions
| 1. | Place the capsicums directly on the flames of a gas stove or a barbecue chargrill plate and cook, turning frequently, for 10-15 minutes, or until skins blacken and begin to peel off. The flesh should still be quite firm. |
| 2. | Place in a heatproof bowl until cool enough to handle, then peel off and discard the skins. |
| 3. | This is a rustic dish, so don’t worry if there are black bits or a little skin left on. |
| 4. | Cut the capsicums in half, remove and discard the stems, seeds and membranes. |
| 5. | Cut the flesh into strips 3cm wide and place in a bowl. |
| 6. | Place the garlic on a chopping board, sprinkle with the salt flakes and chop together to form a very rough paste. |
| 7. | Add the garlic paste to the capsicum with the remaining ingredients. |
| 8. | Toss to combine well and serve while the capsicum is still warm. |
Food and recipe styling Frank Camorra / Photography Manja Wachsmuth