Toss the shishito peppers in olive oil and salt, then grill them until they are lightly blistered and slightly charred on the outside. Once cooked, transfer them to a plate and drizzle with ladolemono—a tangy mix of leek-infused oil, lemon juice, and sugar that enhances the peppers’ natural sweetness while adding a refreshing acidity. Serve warm as a simple yet flavour-packed skewer.

shishito peppers, olive oil, salt, ladolemono dressing: leek oil (rapeseed oil infused with leek), fresh lemon juice, sugar 

shishito peppers are a traditional Japanese variety, closely related to spanish padrón peppers, sharing similar roots and appearance but with noticeably less heat. On the scoville scale—the measurement of spiciness—they’re among the mildest peppers, though occasionally one might have a surprising kick. Typically 2–4 inches long, they’re a popular snack in Japanese izakayas (pubs), valued for their smoky, grassy sweetness and perfect pairing with light sauces like ladolemono, which bridges Japanese and Mediterranean flavours beautifully.