Roasted Peppers with Anchovies

This is a delicious summer salad, on it's own, as a side or as a topping on toasted maltese bread. Can be also made for vegetarians by omitting the anchovies.

From when i was a little boy, every summer i remember my godfather roasting peppers on the naked flame and meticulously removing the charred skin to make this delicious salad. It always seemed like a very laborious process for a side but it was worth the effort.

I recently found this recipe which is very similar to what he used to do but with added anchovies... and an easier way to skin the roasted peppers... so i tried it and the result was delicious.

Ingredients:
3 different coloured sweet peppers
10 anchovy fillets in olive oil
1 garlic clove
2 tablespoons balsamic vinergar
pepper



Method:
Preheat the oven to 200 degrees Celcius.
Prepare the peppers by cutting in half and removing the stem and seeds.
Place the peppers cut side down on a roasting pan covered with baking paper.
Roast for 30 minutes untill the skins are charred.
Transfer the peppers to a bowl and cover with cling film and leave for 15 min. This helps with the peeling.

Peel the peppers and cut them into strips.
Slice the garlic as thinly as possible and place in a large bowl.
Stir in the olive oil from the anchovies, the vinegar and the pepper.
Add the peppers and anchovies and fold the ingredients together.

Cover and chill untill ready to serve.