Peppers with salted cod

Fresh pepper salad with salted cod.

In the kitchen:

• Wash the peppers and rub with olive oil. 
• Peel and chop the garlic into small pieces and set aside. 
• Place the salt cod in cold water to desalt it; change the water a couple of times and then dry the cod with kitchen roll and remove the skin. Crumble it and put a bit of olive oil on it. Add salt if needed.

At the barbecue:

• Prepare the barbecue for direct heat – approx. 260°C. If using a charcoal barbecue, you need around half a chimney starter of lit briquettes. 
• Grill the peppers under lid for 12 minutes. Turn them once in a while so they cook on all sides.
• Once grilled, allow the peppers to cool and peel. Cut it in slices; do not discard the liquid they release. 
• Mix the peppers with the garlic and the cod in a bowl and add a bit more olive oil when plating the dish.