| Halve and deseed the peppers and place, with rounded sides uppermost, under a preheated grill until the skins blacken. |
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| When cool, peel and deseed both the pepper and chillies, and peel the garlic. |
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| Peel, deseed and cut the cucumber into 2 slices lengthways, half a centimetre thick. |
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| If you have a standard cucumber, peel, halve, deseed and grate, then salt slightly. |
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| Halve and deseed the peppers and grill or roast them until they are beginning to blacken. |
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| Remove stems, wash, and slit, deseed and finely chop the chilli. |
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| Prepare the vegetables: thinly slice the onions, chop the garlic, deseed and dice the tomatoes, and cut the peppers into match-like strips. |
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| Chop the chives finely. Peel, half, deseed and then thinly slice the chillies. |
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| Add the peppers and cook for 5 minutes, then drain, peel with a sharp knife, halve and deseed. |
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| Wash the leeks, deseed the peppers and cut both into fine rings. |
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| Peel and deseed the cucumber and cut into a small dice.Deseed the peppers and dice them slightly bigger than the cucumber. |
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