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

    48 min

    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.

    1 person made this

    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

    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

    Odysea Greek recipes

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