Charred padron Peppers with Garlic-Herb Oil

• 130g Padron Peppers
• 6 tbsp Olive Oil
• Small handful of chopped parsley
• Small handful of chopped basil
• Small handful of chopped mint
• 3 finely sliced cloves of garlic
• Salt to taste

In a bowl combine 4 tbsp of olive oil with chopped parsley, basil, mint and 3 finely sliced cloves of garlic.

Heat a large frying pan on a high heat.

Toss 130g of Padron peppers with 2tbsp of oil oil and a little salt.

Add the peppers to the pan and cook until charred, about 8 minutes.

Place the cooked peppers in a bowl and dress with 2 tbsp of herb oil and flaked salt.

Serve hot with the rest of the herb oil on the side for dipping.