Salad of red and yellow peppers, toasted peaches, Aegina pistachios and strained Greek yoghurt

    Salad of red and yellow peppers, toasted peaches, Aegina pistachios and strained Greek yoghurt

    3saves
    48min


    1 person made this

    About this recipe: This fruity salad is refreshing and easy to make, ideal for warm summer days. Recipes created by Theodore Kyriakou from The Greek Larder in partnership with Odysea.

    Ingredients
    Serves: 4 

    • 1 knob butter, at room temperature
    • 2 tablespoons golden caster sugar
    • 1 pinch ground cinnamon
    • 4 peaches, halved and stoned
    • 1 jar Odysea® red and yellow peppers, quartered
    • 100g Aegina pistachios (or any pistachios)
    • 50ml Odysea® virgin olive oil
    • 40ml Odysea® balsamic vinegar
    • salt and pepper, to taste
    • 4 tablespoons strained Greek yoghurt, to serve

    Method
    Prep:20min  ›  Cook:8min  ›  Extra time:20min cooling  ›  Ready in:48min 

    1. Preheat the grill to high.
    2. In a small bowl combine the butter, sugar and cinnamon and mix until it forms a loose paste. Rub the peaches with the mixture then place in a heatproof dish, cut side up.
    3. Grill until golden brown and just tender. Remove from the heat and allow to cool, about 20 minutes.
    4. Place cooled peaches into a mixing bowl, add the peppers and pistachios, then drizzle with olive oil and balsamic vinegar and mix well; season. Serve with strained Greek yoghurt.

    See it on my blog

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