Spanish Sweet Peppers

Step 1

Wash and dry six fresh mild Spanish sweet red peppers, then split each lengthwise into two halves, leaving the seed cores and ribs in place. Heat the one teaspoon olive oil in a frying pan. Place the halves in the pan, season with the half teaspoon salt and fry over brisk heat for three-quarters of a minute on each side. Lift out, drain and use as required; leave the stems uneaten.