- 50ml olive oil
- 1 tbsp rose (or regular) harissa
- 550g small sweet peppers (a mix of yellow, red and orange ones, if possible), cut in half lengthways and deseeded, leaving the stalk on, if you can (but don’t eat it)
- 100g sourdough bread (ie, 1-2 slices), crusts left on, torn into 5cm pieces
For the salsa verde:
- 10g parsley leaves, finely chopped
- 10g basil leaves, finely chopped
- 5g mint leaves, finely chopped
- 1 tsp finely chopped rosemary
- 2 tsp capers (rinsed if salted, drained if brined), finely chopped
- 22 anchovy fillets, finely chopped
- 21 tbsp lemon juice
- ½ garlic clove, peeled and crushed
- 3 tbsp olive oil
- Put all the ingredients for the salsa in a bowl and mix to a coarse salsa. Don’t be tempted to do this in a food processor: you want a rustic salsa with some texture, not a refined, smooth paste.
- Mix two tablespoons of the oil in a large bowl with the harissa and a quarter-teaspoon of salt, then add the peppers and toss to coat. Lay the peppers on a hot barbecue or griddle pan, and grill for four to five minutes on each side, until they begin to soften and get visible char marks. Transfer to a bowl and cover with cling-film (or a plate) for 20 minutes: the residual heat will help the peppers soften a bit more.
- Toss the bread in the remaining oil and grill for one to two minutes on each side, until crisp and showing medium grill marks (again, take care not to take it too far and burn them). Transfer to a plate lined with kitchen paper.
- Arrange the peppers on a platter, discarding any water that has collected in and around them, and season with a good pinch of salt. Scatter the grilled bread on and around the peppers, spoon over the salsa and serve.