Sweet pepperonata salad

Heat oven to 160 C.
Cut 10 large paprika's into large chuks.
Whisk together 4 tbsp of sherry vinegar, 3 tbsp of olive oil, 1 1/2 tbsp clear honey, salt en pepper.
Spoon the peppers and 2/3 of the dressing into shallow roasting tin.
Roast in the oven for about 1 hr until peppers are soft.
Stir 85 gr golden sultanas into the peppers and put in oven for another 10 minutes.

Let peppers cool down for 10 minutes.
Chop 1/2 small onion and crush 1 fat garlic and add them to the remaining dressing, add to the peppers.
Scatter roughly chopped parsley and 3 tbsp capers over de peppers.
Toss together and serve.