Preheat your oven to 220°C or 430°F. Wash your peppers and pat dry, then place flat onto a lined baking tray, drizzle with some olive oil and season with some sea salt.
Roast until blistered, approximately 30-40 minutes, turning half-way through.
Allow your peppers to steam for at least 15 minutes by either placing them on a plate with a bowl over the top, placing them in a bowl and covering them with plastic wrap or by placing them in a plastic bag and tightly sealing it.
After 15-20 minutes your peppers should peel quickly and easily, keep the stems attached if you like as it makes them easier to handle.
In a glass jar add all the dressing ingredients, season and shake until emulsified.
Arrange your roasted, peeled and cooled peppers in a deep platter, season with some sea salt and cracked black pepper.
Pour your shaken dressing over the top, place in the fridge to cool (at least 15 minutes, overnight would be ideal).