GRILLED PEPPER RELISH

Preheat the barbecue. Put the peppers onto the grill rack and cook over medium-hot coals, frequently turning, for 15 minutes, or until the skins are charred all over.

Transfer the peppers to a bowl, cover with clingfilm and leave to stand for at least 2 hours or overnight, until cold.

When the peppers are cold, hold them over a clean bowl to collect the juices and peel off the skin. Separate and discard the stem, core and seeds and finely dice the flesh.

Add the diced peppers to the juices in the bowl, then add the oil, sugar, vinegar, salt and paprika. Stir together until well mixed and serve immediately, or store in an airtight container in the
fridge for up to 5-6 days.

SERVES 6-8

1 each of yellow, red and green
peppers
1 tbsp extra virgin olive oil
1/2 tsp soft brown sugar
1 tsp balsamic vinegar
1/4 tsp salt
1/4 tsp paprika