6baby red capsicums250 gm salt cod, soaked in three changes of water in refrigerator over 24 hours1onion, thinly sliced310 ml (1¼ cups) extra-virgin olive oil2vine-ripened tomatoes, peeled, seeds removed and roughly chopped 75 gm (½ cup) black olives2hard-boiled eggs, peeled and quarteredTo serve:crusty bread180 ml (¾ cup) extra-virgin olive oil, plus extra to serve60 ml (¼ cup) sherry vinegar
Preheat oven to 220C. Place baby capsicums on a baking tray and roast for 20 minutes or until tender. Cool slightly, then remove skins and seeds.
Drain salt cod and dry on absorbent paper. Cut into strips, discard skin and bones, then place in a bowl with onion. Pour 250ml (1 cup) olive oil over and refrigerate, covered with plastic wrap, for 1 hour.
For dressing, place olive oil and sherry vinegar in a bowl. Season generously with sea salt and freshly ground black pepper and whisk to combine. Set aside.
Using a slotted spoon, remove salt cod and onion from bowl and place in a separate bowl, discard olive oil. Add tomatoes, capsicum and olives, then drizzle with dressing and combine well. Transfer to a serving plate, add boiled eggs and serve with crusty bread and extra olive oil, if required.