3 red bell peppers
3 yellow bell peppers
5 tbsp Spanish extra virgin olive oil
2 tbsp dry sherry vinegar or lemon juice
2 garlic cloves, crushed
pinch of sugar
salt and pepper
1 tbsp capers
8 small black olives
2 tbsp chopped fresh marjoram,
plus extra sprigs for garnish
Preheat the broiler; Place all the bell peppers on a wire rack or broiler pan and cook under a hot broiler for 10 minutes, turning them frequently, until their skins have blackened and blistered.
Remove the roasted bell peppers from the heat, then place them in a bowl and immediately cover tightly with a clean, damp dish towel. Place the bell peppers in a plastic. You will find that the steam helps to soften the skins and makes it easier to remove them. Let the bell peppers stand for about 15 minutes, or until they are cool enough to handle.
Holding 1 bell pepper at a time over a clean bowl, use a sharp knife to make a small hole in the base and gently squeeze out the juice and reserve them. Still holding the bell pepper over the bowl, carefully peel off the skin with your fingers or a knife and discard it. Cut the bell peppers in half and remove the stem, core, and seeds, then cut each bell pepper into neat thin strips. Arrange the bell peppers strips attractively on a serving dish.
Add the olive oil, sherry vinegar, garlic, sugar and salt and pepper to taste to the reserved pepper juices. Whish together until combined, then drizzle the dressing over the salad.
Sprinkle the capers, olives, and chopped marjoram over the salad, then garnish with marjoram sprigs and serve at room temperature.