Shopska salad (Šopska salata)

1. Roast the peppers on a grill or over a gas flame for 10 minutes, turning them, cover for 5 minutes, then peel, deseed and cut into strips (you can also use fresh peppers, simply cut into strips).

2. Cut the tomatoes into large cubes and the cucumber into half-moons or cubes.

3. Thinly slice the onion into rings and finely chop the parsley.

4. Combine the vegetables in a bowl, season with salt and dress with the oil and vinegar.

5. Finely grate or crumble the cheese with a fork and pile it thickly on top of the salad like a 'snow cap'.

6. Sprinkle with the parsley and serve at once.

Tip: Shopska is the salad of the Bulgarian tricolour: white cheese, green cucumber, red tomato. You can replace the sirene with feta – but never mix the cheese in, it has to stay on top.