Salad Of R&Y Peppers, Roasted Peaches & Aegina Pistachios & Strained Greek Yoghurt

31 August 2016

Ingredients:

Salad Of R& Peppers, Roasted Peaches & Aegina Pistachios & Strained Greek Yoghurt

• 4 peaches, not overripe
• 1 knob of butter at room temperature
• 2 tbsp golden caster sugar
• a pinch of cinnamon
• 1 jar Odysea red & yellow peppers, sliced quarterly
• 100gr pistachios
• 50ml Odysea virgin olive oil
• 40ml Odysea balsamic vinegar
• Sea salt & freshly grounded black pepper
• 4 tbsp strained Greek yoghurt

Method:

1. Pre-heat the oven to 180°C.
2. Cut in half the peaches & remove the stone.
3. In a small bowl add the butter, sugar & cinnamon and mix until combined well and turned into a loose paste.
4. Heat grill to high.
5. Rub peaches with the butter mix and grill until golden brown and just cooked through. Let them cool down.
6. 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.

Recipes created by Theodore Kyriakou from The Greek Larder in partnership with Odysea http://www.odysea.com