Pepper and Peach Salad by Isaac Correa
⏳ Time
20 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Recipe from the show 'Food with Alex Zimin', episode 9.
Ingredients
- Donut Peaches - 3 pieces
- Orange Bell Peppers - 3 pieces
- Olive Oil - 2 fl oz
- Fresh Mint - 1 tablespoon
- Suluguni Cheese - 7.1 oz
- Parsley - 0.7 oz
- Dill - 1 tablespoon
- Sumac - a pinch
- Salt - to taste
- Ground Black Pepper - to taste
- Meyer Lemon Juice - 2 tablespoons
Step by Step guide
Step 1
Drizzle the peppers with a small amount of olive oil and coat them in salt. Roast in the oven for 7-8 minutes.
Step 2
Cut the peaches in half and remove the pit. Slice into large wedges. Place them in a large salad bowl and add lemon juice, a bit of olive oil, and mix well. Let marinate for a few minutes.
Step 3
Chop the dill and parsley, tear the mint leaves and chop them.
Step 4
Remove the skin and seeds from the roasted peppers and chop them coarsely.
Step 5
Sauté the peaches in a small amount of oil until golden brown. While they are cooking, cut the cheese into large cubes. Add the sautéed peaches to the salad bowl and gently mix with the peppers. Add the chopped herbs, a bit of salt, a tablespoon of olive oil, and sumac.
Step 6
Sauté the cheese. Transfer the salad to a serving dish and top with cheese slices. Add sumac.
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