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Slather sweet griddled peppers in a tangy olive dressing in this easy BBQ side recipe. The simple dressing combines kalamata olives, zesty lemons, garlic and plenty of fresh parsley. See method
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Place the pepper quarters onto a hot barbecue and cook for 8-10 mins on each side until well charred and soft. Remove from the barbecue and set aside to cool. Once cool enough to handle, peel away the skins from the peppers and place onto a serving plate, then scatter with 1 tbsp fresh chopped parsley.
For the dressing, place the olives, garlic, lemon, parsley and oil into a bowl and mix together well with a fork. Season with a good grinding of black pepper then pour into a serving bowl or jug and drizzle some over the peppers.
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