This has to be one of the simplest recipes in my collection but don’t let that fool you… These fried peppers are sticky, sweet and packed full of flavour. They are also rich in antioxidants and anti-inflammatory properties.

Peppers are quite common in the northern parts of Greece (where my family is from!) and this recipe is again one of the many that I’ve picked up from watching my Mum cook. This simple dish is one that usually made an appearance at family events, served cold, before the main meal with crusty bread and feta. It also keeps well in the fridge so I love making a big batch and adding it to meals throughout the week.

Prep time: 5 minutes | Cook time: 1 hour

Ingredients:

400g Sweet peppers (red, yellow or combination)
1/4 cup extra virgin olive oil
1 generous pinch of salt

Method:

• Deseed and chop the peppers into even chunks

• To a deep fry pan (that has a lid) add the oil over a medium heat

• Add the peppers, followed by the salt and fry off for 4-5 minutes, coating them well with the oil

• Cover the peppers with the lid, reduce the heat and allow to cook for 1 hour, stirring every so often.

• Once the peppers have softened and reduced in size, remove the lid and allow to them cook for a further 5 minutes, or until any excess water has evaporated

Notes:

• Do not skimp on the oil! Not only does it add depth of flavour, but cooking vegetables like these in extra virgin olive oil increases the potency of the nutrients in the peppers.

• An hour might seem like a long time, but letting the peppers slow cook draws out the flavour and allows them to soften, so don't rush this process.