If you're in the mood to spice up your sandwiches then this Roasted Bell Pepper salad is for you!
Wash the bell peppers then place on baking tray lined with baking paper and pop into the oven until the skin starts to burn. Turn bell peppers onto other side and continue baking until other side starts to burn.
Remove from oven, transfer to clean bowl, then wrap the bowl in a plastic bag or wrap for 10 - 20 minutes.
When the peppers are cool enough to handle, remove skin and set peppers aside.
Place the apple cider vinegar, coconut sugar, olive oil, and sea salt into a small pot and heat over low heat.
Pour over the bell peppers, mix, and your pickled roasted peppers are ready to serve!
Store for up to a week in the fridge.
Wrapping the roasted peppers in a plastic bag helps the peppers skin to detach easily.