Cooking surfaces
![](https://n9m9i5y6.rocketcdn.me/wp-content/uploads/2015/07/Cast-Iron.jpg.webp)
BBQ Temperature
![](https://n9m9i5y6.rocketcdn.me/wp-content/uploads/2015/07/180C.jpg.webp)
Main ingredient
![](https://n9m9i5y6.rocketcdn.me/wp-content/uploads/2015/08/Icon-veg.jpg.webp)
Cook Type
Grill
![](https://n9m9i5y6.rocketcdn.me/wp-content/uploads/2015/09/Square-Padron-Peppers.jpg.webp)
Ingredients
- Padron peppers – a good couple of handfuls
- 1 tsp Maldon salt
- 2 tbsp olive oil
Method
- Setup your Egg at 200°C with the cast iron grid cooking direct.
- Scatter your Padrons over the grid and cook for 5 minutes turning occasionally. The peppers will blister and turn black. This is OK.
- Once cooked take off the Egg and place into a large bowl.
- Pour over the oil and sprinkle with salt.
- Toss the peppers to make sure they have a good coating of oil and salt.