(Serves four)

1 red, 1 orange and 1 yellow pepper
4 spring onions, thinly sliced
1 tablespoon each chopped mint and parsley
1 clove garlic
Olive oil
1 teaspoon white wine vinegar
Pinch sugar
Salt and coarsely ground black pepper
8 cherry tomatoes, sliced
4 swordfish steaks, about 250 g each

• Quarter the peppers through the stalks and remove the cores and seeds. Put them, skin side up, on a baking tray and grill them until the skins blacken, then put them into a bowl and cover with clingfilm.

When the peppers are cool enough to handle, peel off the skins and cut them into short thin strips; then put them into a bowl together with the spring onions, mint and parsley.

Mix the garlic with two tablespoons of oil, the teaspoon of vinegar and a pinch of sugar, add it to the peppers, season with some salt and black pepper and toss it all together.

Cover and chill until ready to serve; then stir in the tomatoes.

Brush the swordfish generously with olive oil and season with salt and pepper; then cook either on a hot griddle pan or on the barbecue.

Serve with the salsa and some small buttery, minty potatoes.