1.2kg Romano peppers
10g parsley, roughly chopped, plus a few small sprigs
10g marjoram, roughly chopped, plus a few small
sprigs to garnish
10g chives, roughly chopped
100ml extra virgin olive oil
1 garlic clove, with skin, halved
½ tsp dried oregano
1 tbsp salted capers, soaked overnight
200g yellow cherry tomatoes, halved, or quartered
1 tbsp pitted black olives
sea salt and freshly ground black pepper
On a very hot griddle pan or barbecue, grill the peppers until the
skins are blistered and charred. Transfer to a container, cover with
cling film and leave to steam and cool.
Remove the skin and inner ribs from the peppers but keep the seeds.
Tear the peppers into strips lengthways and place in a bowl with
Mix the fresh herbs with the olive oil, garlic, oregano and capers.
Add the cherry tomatoes to the peppers and toss with the dressing,
some salt and pepper and the olives. Transfer to a serving dish and
finish by garnishing with the extra herb sprigs.