Grilled Pepper Salad

6 medium peppers, preferably red, yellow and
green, or just red and green
2 tablespoons olive oil
sea salt
freshly ground black pepper

Preheat the grill, lay the peppers on the grill pan and cook as close to the heat as possible. Turn them over as the skin blisters, until they arc evenly charred and blackened all over. Remove from the heat and leave to cool.

Later, scrape away the skin with a small knife, and cut away the stalk and inner membrane, washing away the seeds under cold running water. Cut the flesh into petal shapes and lay on a flat dish. Sprinkle with olive oil, sea salt and black pepper. Serve as an hors d'oeuvre with stuffed tomatoes.

SERVES 4