* A few tablespoons olive oil
    * 3 red bell peppers
    * 5 ripe tomatoes, juicy meat handful of Kalamata olives
    * 2 tablespoons red wine vinegar
    * Some branches of fresh basil


   1st Preheat the oven to 200 ° C (400 ° F, gas mark 6). Rub olive oil all over the peppers, in an oiled roasting pan and roast, until charred. Place in a bowl with plastic wrap and let cool. Then peel and remove seeds and removing the seeds. Meanwhile, halve the tomatoes on a baking sheet and drizzle over some olive oil and salt and black pepper. Roast for 20 minutes. Allow to cool.
   2nd Cut the peppers into strips and arrange on a plate or in a bowl with the tomatoes and olives. Drizzle over a little more olive oil with the red wine vinegar and some salt and black pepper, if necessary. Tear the basil and scatter.

Nutrition information per serving

    * 129 Calories (kcal)
    * Fat 8.0g
    * Saturated fat 1.5g

This nutrition information is only a guide and is at 2,000 calories per day. For more information about healthy nutrition, please visit the Food Standards Agency website.

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.