Roasted red pepper and feta salad

Cut four big bell peppers in half, take out the seeds, put them on a baking tray and drizzle with a little olive oil.

Broil as close to the heating element as possible for 10 to 12 minutes, rotating the tray halfway, until tender and nicely charred.

Put them carefully in a big bowl with any pan juices, cover with plastic wrap and let them come almost to room temperature so the skins peel off easily; peel and discard the skins.

Toast about a quarter cup of pine nuts in a small pan over medium heat five or six minutes until coloured and fragrant.

Whisk two to three tablespoons balsamic vinegar, one grated garlic clove, a quarter cup of olive oil and a little dried oregano into a dressing.

Slice the roasted peppers into long strips, dress them with the dressing and a hefty pinch of salt and toss.

Pour everything onto a platter, then crumble the feta over the top.

Add 10 to 12 halved pitted Kalamata olives, a small bunch of parsley and the toasted pine nuts.