Heat your grill. Cut the peppers into large rectanges and flatten them out. Rub with a little oil and grill until blisterd, blackened and charred. Remove from the grill and place in a large glass or ceramic bowl, cover with clingfilm and set aside.

Meanwhile, make the dressing by whisking all the ingredients together in a bowl. When the peppers have fully deflated, gently peel away and discard the skin, seeds and stalks, making sure to do this over the bowl so any juices don’t get lost. Slice the peppers into inch-wide strips and toss in the dressing with the juices. Season well before serving with the eggs fiorentina, or grilled meat or halloumi.