Green Peppers And Peaches Salad

1. 1

   Preheat your oven to 180u00b0C/350u00b0F/Gas 4.

2. 2

   Wash, core and quarter the green peppers; spread the peppers out on a shallow roasting tray and sprinkle them with half the olive oil and the sugar. Season well and ensure that the pieces are well-coated.

3. 3

   Roast in the oven for about 45-60 minutes.

4. 4

   Halfway through the cooking time, you will notice that the edges of some of the peppers have turned brown and acquired a crunchy edge. Give them another good mix in, so that they do not burn and stick to the bottom of the pan.

5. 5

   Remove the peppers from the oven and allow them to cool.

6. 6

   Peel and pit the peaches with a sharp knife; slice them into chunky wedges; place them in a large salad bowl and mix them with the cooled green peppers.

7. 7

   Toss the cumin seeds in a dry pan over a medium heat until they start popping. Do not let them turn brown as they will taste bitter.

8. 8

   Crush the toasted cumin in a pestle, then mix it with the cayenne pepper and sprinkle the resulting coarse powder over the salad.

9. 9

   Add the remaining olive oil and the lemon juice; stir all the ingredients well, check and - if necessary - adjust the seasoning, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.