- 1 kg mixed peppers
- 60 ml extra virgin olive oil
- Sea salt and freshly ground black pepper
- 100 g white anchovies
- Flatbreads, for serving
Preheat the oven to 200°C. Rub the peppers with the olive oil and roast whole, charring on each side, for 30 minutes. Set aside to cool
Remove the skins, tops and seeds of the peppers then tear into pieces.
Season to taste and serve on a large platter with the white anchovies and flatbreads.