- 1 tbsp sunflower oil
- 150g padron peppers or similar long capsicum peppers
- Sea salt flakes
- 2 tbsp extra virgin olive oil
- Heat the olive oil in a large pan until you’re unable to hold your hand over it. Add the padron peppers, and cook for a minute on each side, or until the skin starts to blister and blacken.
- Cook for a further 3-4 minutes, shaking the pan regularly. You want the skin nicely blackened all over, and the flesh inside to be just tender. Remove from the pan, and sprinkle immediately with salt flakes and olive oil. Serve hot.
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