Roast pepper, olive and anchovy salad

Method

1. Using a blowtorch burn the pepper until blackened all over or hold over a gas ring with heat-proof tongs. Clean under a running tap, rubbing it with a cloth to remove the skin. Cut into long strips. Heat 1 tablespoon of the olive oil in a small frying pan and gently fry the pepper strips along with the garlic and thyme. Season, add the vinegar and place in a bowl.

2. Burn the tomato and peel in the same way as the pepper. Chop into 4 quarters lengthways, remove the seeds and cut into strips. Mix the tomatoes, anchovies, olives and capers into the peppers.

4. Lightly oil the ciabatta and cook on a hot griddle for 30 seconds on each side.

5. Put the ciabatta a plate, spoon the pepper mixture on top and finish with the cress.

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Ingredients

1 yellow pepper
100ml Olive oil
1 garlic clove, finely chopped
1 sprig Thyme
50ml red wine vinegar
2 plum tomatoes
4 anchovy fillets in oil, drained and roughly chopped
8 black olives, stones removed and sliced
1 tbsp capers, drained and rinsed
2 thin slices of ciabatta
1 punnet basil cress

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