They might not be ingredients you’d ever think to put together, but this pepper, roasted peach and pistachio salad totally works. It tastes like summer in a bowl, taking you off to sun-drenched shores with every bite. And it’s also packed with health-boosting vitamins too. Double points!
Ingredients
(serves 2)
4 peaches, not overripe
1 knob of butter (at room temperature)
2tbsp golden caster sugar
A pinch of cinnamon
1 jar Odysea red & yellow peppers, sliced quarterly
100g Aegina pistachio nuts
50ml Odysea virgin olive oil
40ml Odysea balsamic vinegar
Sea salt
Freshly-ground black pepper
4tbsp strained Greek yoghurt
Method
Cut the peaches in half and remove the stone.
Add the butter, caster sugar and cinnamon to a small bowl and mix well until it’s turned into a loose paste.
Heat your grill to ‘high’.
Rub the peaches with the mix and grill until golden brown and just cooked through.
Let the peaches cool, then place in a mixing bowl. Add the peppers and unshelled pistachio nuts, add olive oil, balsamic vinegar, salt and pepper and mix well. Adjust seasoning to your liking.
Serve with strained Greek yoghurt.
Recipe courtesy of Theodore Kyriakou from The Greek Larder in partnership with Odysea.
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