Name: Grilled peppers and flatbread salad
Yield: 4
Ingredients: 650 gm mixed bullhorn peppers (about 5 large peppers); 1 tsp sumac; 145 ml extra-virgin olive oil; 2 large pita; Juice of 1 lemon; 1 tbsp oregano, plus extra to serve; 1 garlic, crushed; 100 gm Niçoise olives (or other small olives); 1 Lebanese cucumbers, shaved into ribbons

This rustic summer salad can be served as an accompaniment to grilled chicken or steak, or let it shine in its own right. If you have time, you can remove the skins from the peppers, though there’s

no need – they will bring a lovely charred flavour to the dish.

Ingredients

650 gm mixed bullhorn peppers (about 5 large peppers)

1 tsp sumac

145 ml extra-virgin olive oil

2 large pita

Juice of 1 lemon

1 tbsp oregano, plus extra to serve

1 garlic, crushed

100 gm Niçoise olives (or other small olives)

1 Lebanese cucumbers, shaved into ribbons

Method

1.Preheat a barbecue to high or a char-grill pan over high heat. Add peppers and grill, turning, until well charred and softened (10-12 minutes). Remove from heat, sprinkle with sumac and drizzle over 1 tbsp oil.Cool to room temperature, then split peppers lengthways (discard seeds and pith).

2.Brush pita with 2 tbsp oil and grill until charred and crisp (2 minutes each side).

3.Whisk remaining oil with lemon juice, oregano and garlic in a bowl. Season to taste.

4.To serve, tear pita into pieces and arrange on a platter with peppers, olives and cucumber. Drizzle with dressing and scatter with extra oregano.

Profile Elizabeth Fiducia

Styling by Jerrie-Joy Redman-Lloyd Stylist