Pepper, pistachio and peach salad recipe

• 4 peaches, not overripe
• 1 knob of butter at room temperature
• 2 tbsp golden caster sugar
• 1 pinch cinnamon
• 450 g (15.9oz) jar preserved red and yellow peppers, sliced quarterly
• 100 g (3.5oz) pistachios
• 50 ml (1.8fl oz) extra virgin olive oil
• 40 ml (1.4fl oz) balsamic vinegar
• 4 tbsp strained Greek yoghurt

1. Cut in half the peaches & remove the stone.
2. In a small bowl add the butter, sugar & cinnamon and mix until combined well and turned into a loose paste.
3. Heat grill to high.
4. Rub peaches with the butter mix and grill until golden brown and just cooked through.
5. Let them cool down.
6. Place them in a mixing bowl, add the peppers & pistachios, add olive oil & balsamic vinegar and mix well.
7. Add thyme & adjust seasoning.
8. Adjust seasoning and serve with strained Greek yoghurt.

peaches, knob of butter, sugar, cinnamon, yellow peppers, pistachios, extra virgin olive oil, balsamic vinegar, yoghurt

Taken from www.lovefood.com/guide/recipes/47626/pepper-pistachio-and-peach-salad-recipe (may not work)