• Prepare the peppers. Remove the stalks, pith and seeds, and cut into strips of about a quarter inch (4 mm) thick.
  4 peppers
• Put the oil in the pan over a medium heat. Add the peppers and cook for about 5-10 minutes, stirring from time to time, until they are soft and reduced in volume by about a third.
  2 tbsp olive oil
• While the peppers are cooking, peel and roughly chop the garlic.
  2 cloves garlic
• Now add the garlic and capers to the pan. Cook for a further two minutes until the garlic is soft and fragrant.
  2 tbsp capers
• Add the balsamic vinegar and allow it to bubble for a minute or so, becoming thick and syrupy. Then season with a little black pepper and salt.
  2 tbsp balsamic vinegar, salt and pepper
• Allow the pepper and caper salad to cool to room temperature before serving.

Air fryer

• Prepare the peppers - Remove the stalks, pith and seeds, and cut into strips of about a quarter inch (4 mm) thick.
• Cook the peppers - Transfer to a silicon air fryer liner, or the largest pan you have that fits your fryer, pour over the olive oil and cook at 180C / 350F for 15 – 20 minutes, stirring from time to time until the peppers are soft and starting to brown at the edges.

  While the peppers are cooking, peel and roughly chop the garlic.
• Add the chopped garlic and capers to the peppers, stir and cook for a further 2 minutes.
• Add the balsamic vinegar - transfer to a salad bowl and drizzle over the balsamic vinegar. (When making this in the air fryer you do need to use a fairly thick and sweet vinegar). Give a good stir, cover and allow to cool.