A pepper salad made out of chargrilled green peppers is the traditional accompaniment to grilled sardines in Portugal. This is a simple version with a potentially relevant trick – wrap the peppers in cling film for 5-10 minutes after grilling to make pealing easier.
1. Roast peppers (green, red, yellow…) on charcoal (a good fire with flames is ok for this as part of the idea is to burn the skins which will later be removed). Keep turning until all parts of the pepper are cooked (do not over cook, peppers should maintain their texture)
2. Wrap peppers in cling film for 5-10 minutes them peel off skin, remove seeds and cut or shred (to be traditional) into strips. Season with good sea salt (fleur de sel works particularly well) and good extra virgin olive oil. Serve warm or cold.