Roasted Red Pepper & Peach Salad
It's really, really worth the effort of roasting the peppers.
Ingredients:
2 green or red bell peppers
2 large, ripe peaches, skinned and stoned
Dressing:
2 tbsp. olive oil
2 tbsp. lemon or pomegranate juice
some fresh mint or dill leaves, chopped
salt and pepper to taste
Grill peppers over flame. Place in a bag to sweat for two minutes. Peel skin off under cold water. Cut and seed peppers. Peel and cut peaches. Toss together with dressing. Serve!
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