Roasted Spanish pepper salad

1. Preheat your oven to 220°
2. Halve the peppers lengthways, removing the seeds, stem and white pith
3. Place with skin side up in the oven and roast for around 35 minutes or until the skins are starting to turn black. Don't worry, this is normal.
4. Remove from oven and cover with aluminium foil for five minutes
5. Now peel the skins off and cut into bite-size strips, put them in a bowl
6. Dice your shallot with the garlic and add to the peppers
7. Pour the olive oil over the peppers and add salt and pepper to taste
8. Mix and serve

Goes well with a variety of dishes, such as the grilled chicken breasts