Ingredients
- 3 red peppers, halved, cored, seeded and cut into chunks
- fruity extra virgin olive oil
- ¾ teaspoon cumin seeds
- ⅛ teaspoon chilli powder
- 1 teaspoon sea salt
- zest 1 lemon, finely grated
- 4 perfectly ripe peaches
Method
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Preheat oven to 180C (fanbake) - unless using BBQ hot plate.
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Put pepper chunks in a bowl and drizzle with oil. Toss well, ensuring every piece of pepper is coated in oil.
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Cook on a barbecue hot plate until softened and lightly charred or put red peppers in a shallow roasting tin and drizzle with a little oil before roasting in oreheated oven for about 30 minutes, or until softened and lightly coloured around the edges.
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Toast cumin seeds in a dry frying pan over a medium heat for a few minutes until they are fragrant. Grind the seeds finely, then mix with chilli powder, salt and lemon zest.
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If the peach skins are tough or bitter, peel them. Slice peaches. Transfer hot peppers to a serving bowl and top with peaches and all the juices. Sprinkle over spice mixture. Serve immediately.
Notes
Hot spices and lemon zest dusted over a bowl of sweet roasted red peppers and juicy peaches is a real knock-out. Serve with barbecued duck, quail, pork, chicken or fish. Serves 6.