Salad of roasted bellpeppers

Preheat the oven to 200°C (390°F). Wash the bellpeppers and place them whole on a baking tray.

Roast the bellpeppers for 20-25 minutes, turning occasionally, until the skin is charred and blistered all over.

Transfer the roasted bellpeppers to a bowl and cover with plastic wrap or a lid to steam for 5 minutes, which makes peeling easier.

Once cooled slightly, peel away the charred skin from each pepper under cool running water, working gently to preserve the flesh.

Remove the stem and seeds from each pepper, then cut the flesh into strips or bite-sized pieces.

Place the roasted pepper pieces in a serving bowl and season with salt to taste.

Drizzle the oil and vinegar over the peppers and toss gently to combine. Let the salad rest for 10 minutes before serving to allow flavors to meld.