This recipe is a little-known pearl that comes from Greek cuisine. This may seem an unusual combination of ingredients, but thanks to the grilled cumin, it’s a real delicacy. For a richer version, add a little feta cheese.
Halve the peppers, remove the seeds and pith and oil them lightly.
Place on a baking pan and roast in the oven until the skin begins to blacken.
Cut the peaches in quarters. Place in a bowl with the peppers
Toast the cumin in a small, dry pan.
When the cumin is toasted, turn off the heat and add to the peaches and peppers.
Add the lemon juice, oil and salt and mix.
Garnish with the pepper and serve.
A variation of the Orange and onion salad from The Spice Trekkers Cook at Home