2 peppers, preferably red but can be any colour
1 tablespoon chopped parsley
1 clove garlic, finely chopped
juice of ½ lemon
salt and pepper to taste
Char the peppers either by cutting them in half lengthwise and placing them under a hot grill. Alternatively, place them whole directly on top of a gas hob and turn them constantly for about 5 to 7 minutes with a pair of tongs. They need to be blistered and black all over. Leave them to cool. Peel the cooled peppers under a running cold tap. The skin comes off very easily. Then core them and remove any seeds and white pith. Slice the peppers into ½ inch or 1cm strips. Sprinkle with parsley and finely chopped garlic, spoon over the lemon juice and season with salt and pepper. Leave them in a cool place for about an hour so that the flavours combine, but don't refrigerate.
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