Marinated burnt green peppers with mozzarella and sweet pickled shallots

Method

1. Drizzle a tablespoon of the oil over the peppers and rub so they are evenly coated. Put on a tray under a high grill until blackened, then turn them and continue until blackened all over – this will take between 15–20 minutes depending on your grill. Once ready, put in a bowl and cover – this will cause them to steam and help the skins peel off easily.
2. Once the peppers are cool enough to handle, peel off and discard the burnt skins along with the stalks and seeds. Tear the peppers into large pieces and put in a bowl with the sherry vinegar, remaining oil, chopped rosemary and garlic. Season with salt and pepper and toss to coat evenly. Leave to marinate for at least one hour or preferably overnight.
3. Put the red wine vinegar, sugar, 30ml water and a pinch of salt in a pan, bring to the boil, then take off the heat and add the shallot rings. Leave to cool in the pickle liquor.
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4. Once your marinating time’s up, tear the mozzarella into the bowl of peppers and toss to combine – the marinade will act as a salad dressing. Arrange on a serving platter, then top with the drained shallot rings, salted almonds and basil leaves.