Pepper, pistachio and peach salad recipe
A fruity, nutty salad served with strained Greek yoghurt.
Ingredients
- 4 peaches, not overripe
- 1 knob of butter at room temperature
- 2 tbsp golden caster sugar
- 1 pinch cinnamon
- 450 g jar preserved red and yellow peppers, sliced quarterly
- 100 g pistachios
- 50 ml extra virgin olive oil
- 40 ml balsamic vinegar
- 4 tbsp strained Greek yoghurt
- 4 peaches, not overripe
- 1 knob of butter at room temperature
- 2 tbsp golden caster sugar
- 1 pinch cinnamon
- 15.9 oz jar preserved red and yellow peppers, sliced quarterly
- 3.5 oz pistachios
- 1.8 fl oz extra virgin olive oil
- 1.4 fl oz balsamic vinegar
- 4 tbsp strained Greek yoghurt
- 4 peaches, not overripe
- 1 knob of butter at room temperature
- 2 tbsp golden caster sugar
- 1 pinch cinnamon
- 15.9 oz jar preserved red and yellow peppers, sliced quarterly
- 3.5 oz pistachios
- 0.2 cup extra virgin olive oil
- 0.2 cup balsamic vinegar
- 4 tbsp strained Greek yoghurt
Details
- Cuisine: Greek
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Cut in half the peaches & remove the stone. In a small bowl add the butter, sugar & cinnamon and mix until combined well and turned into a loose paste.
- Heat grill to high. Rub peaches with the butter mix and grill until golden brown and just cooked through. Let them cool down.
- Place them in a mixing bowl, add the peppers & pistachios, add olive oil & balsamic vinegar and mix well.
- Add thyme & adjust seasoning. Adjust seasoning and serve with strained Greek yoghurt.
This recipe was devised by Theodore Kyriakou from The Greek Larder in partnership with Odysea
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