Start by slicing two cloves of garlic into thick slices about the width of a one pound coin. Heat a tablespoon of olive oil in a frying pan for about 30 seconds, over a medium heat. Add the peppers. Pan-fry for about two minutes, before turning the peppers over. Fry for two more minutes. Once the peppers look blistered, remove the garlic. Sprinkle the peppers with sea salt and olive oil, and take off the heat. Leave the peppers for about a minute, while they soak up the heat. Serve in the pan for an authentic look with next to no washing up.

Slice the garlic into thick slices about the width of a one pound coin. 

Heat a tablespoon of olive oil in a frying pan for about 30 seconds, over a medium heat. 

Add the peppers. Pan-fry for about two minutes, before turning the peppers over. Fry for two more minutes. Once the peppers look blistered, remove the garlic from the pan and take off the heat.

Sprinkle the sea salt flakes over the peppers and drizzle with olive oil.  Leave the peppers for about a minute, while they soak up the heat. And serve.