Roast Pepper Peach Salad

Name: Roast Pepper Peach Salad
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Istanbul & Anatolian Heart
Ingredients: 2 green bell peppers; 2 red bell peppers; 3 ripe peaches; 3 green onions; 2 garlic cloves; 2 tbsp olive oil; 2 tsp apple cider vinegar; 0.5 small lemon; 1.5 tsp sugar; generous pinch paprika; generous pinch cayenne pepper; 2 tbsp chopped of fresh mint; 1 tsp chopped fresh dill

Green bell peppers, peaches and apple cider vinegar grilled and spiced with cayenne and paprika for a Turkish salad.

30 min · Serves 4 · Medium

Method

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Time: Prep 30 min · 30 min total
Difficulty: medium

1
Char the peppers all over on a stove burner or barbecue. Seal them in a paper bag for 20 minutes, then slip off the skins, remove the seeds, and cut into strips.
20 min
2
You can skin the peaches, if desired, or leave them as is. Remove the pits and slice the peaches.
3
Add the peaches to the peppers, then toss gently with the remaining ingredients. Cover and refrigerate for an hour to let the flavors combine.
4
Let the salad warm for 15 minutes at room temperature, and serve.
15 min

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Balsamic vinegar is alcohol-derived, so this recipe uses apple cider vinegar.