Spanish Peppers

(SERVES 6)

• 2 green (bell) peppers, quartered
• 2 red (bell) peppers, quartered
• 2 yellow (bell) peppers, quartered
• 45 ml/3 tbsp olive oil Coarse sea salt
• 12 black olives, halved and stoned (pitted)

Fry (sauté) the peppers in the oil in a large frying pan (skillet) or work for about 6 minutes or until tender and turning golden. Spoon on to plates with the oil and sprinkle with sea salt and the olives before serving.