This is an incredibly simple salad but it’s the perfect blend of flavours. They just work!
3 large yellow peppers
Finely chopped garlic
Celery in small pieces
Roast the whole peppers in the oven and when they are black (1 hour approx) remove the skin and seeds. Chop into strips, preserve the juice, add all the other ingredients, salt, pepper and a good splash of olive oil