Marinated peppers

A leg of ham served with plenty of bread, salad greens and a set of Warren Elwin’s accompaniments makes a casual buffet meal. They’re also handy fridge fixings for holiday sandwiches.

Ingredients

2	Capsicums, or as many as you need, in a medly of colours (Main)
1 serving	Olive oil
1 pinch	Salt
1 Tbsp	Balsamic vinegar
1 squeeze	Lemon juice

Directions

1. Brush a medley of coloured capsicums with olive oil and salt. Roast in a hot oven until they colour all over and collapse.
2. Remove and rest in foil or a ziplock bag. Once cool remove the peppers and reserve the juice in a bowl.
3. Peel the peppers, remove the seeds, and slice flesh into ribbons.
4. Add to the bowl with 1 Tbsp of balsamic vinegar and enough olive oil to cover.
5. Season with fresh lemon juice and chill.