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Thursday 1 October 2026

Last cooked 21:00


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Pepper & Acid Border Fence

Based on:

TypeSide dish

Serves4 people

DateSeptember 2, 2026

Grilled peppers as a border fence, with a sharp dressing: the tension of Ceuta on your plate.

Grilled green and red pointed peppers form a tense border fence on the plate, topped with a sharp lemon-anchovy dressing. The long, diagonally placed peppers evoke Ceuta’s barbed-wire fences. Flavors clash: spicy, sour, and salty.

Ingredients

  • 4 red pointed peppers
  • 4 green pointed peppers
  • 1 lemon
  • 8 anchovy fillets (in oil)
  • 2 cloves garlic
  • 4 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp chili flakes
  • salt to taste
  • freshly ground black pepper

Method

  1. Preheat a grill pan or barbecue to high heat.
  2. Halve the peppers lengthwise, remove seeds, but keep their shape intact.
  3. Brush the peppers with 2 tbsp olive oil and season with salt and pepper.
  4. Grill the peppers on both sides until charred and soft (about 8 minutes).
  5. Meanwhile, make the dressing: juice the lemon, finely chop the anchovies and garlic.
  6. Mix lemon juice, anchovies, garlic, 2 tbsp olive oil, vinegar, and chili flakes into a sharp dressing.
  7. Arrange the grilled peppers alternately red and green, diagonally and overlapping on a long platter to resemble a fence.
  8. Drizzle the dressing over the peppers so the 'fence' looks electrified.
  9. Serve immediately, warm.

Serving notes

  • Arrange the peppers to clearly resemble a fence: diagonal, overlapping, alternating red and green.
  • Garnish with extra chili flakes for added tension.