Colourful and very flavoursome; a great way to enjoy leftover (preferably rare) roast beef.

Ingredients - serves 4

1 onion, halved & finely sliced
2 cloves garlic, crushed & finely chopped
3 tbsp olive oil
16 black olives
4 anchovy fillets, cut into small pieces
1 tbsp capers, rinsed
1 tbsp balsamic vinegar
salt & pepper
1 tbsp oregano leaves

Method

Grill the peppers until the skin blackens and blisters then remove from the grill and sit in a plastic bag for a few minutes to cool a little. They will have collapsed and now be safe to peel without danger of burning yourself. If you don’t leave in the bag it becomes very difficult to remove the skin. Peel away the papery skin, split and remove seeds then cut into strips.

Cook the garlic and onion in the olive oil slowly and gently until it is soft and golden then stir in red pepper strips and balsamic vinegar. Add the olives, capers, anchovy and seasoning to taste. Serve with thinly sliced cold roast beef and scatter with fresh oregano leaves.