Ingredients:
1 1/2 kg green peppers
150 ml extra virgin olive oil
1 tablespoon brown sugar
1 kg large ripe peaches ( but not overripe)
3 tablespoons cumin seeds
2 teaspoons cayenne pepper
1 tablespoon lemon juice
sea salt, to taste
fresh ground black pepper, to taste
Directions:
Preheat your oven to 180 C/350 F/Gas 4.
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.
Roast in the oven for about 45-60 minutes.
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.
Remove the peppers from the oven and allow them to cool.
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.
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.
Crush the toasted cumin in a pestle, then mix it with the cayenne pepper and sprinkle the resulting coarse powder over the salad.
Add the remaining olive oil and the lemon juice; stir all the ingredients well, check and – if necessary – adjust the seasoning, then serve.
Servings: 6
Time preparation: 15 min.
Time total: 65 min.