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Salad of Roasted Red & Yellow Peppers, Roasted Peaches & Pistachios

A recipe by
Preparation 10min
Cook Time 20min
Total Time30min


  • For the peaches:
  • 4 peaches, not overripe
  • 1 knob of butter at room temperature
  • 25ml Odysea Organic Grape Molasses
  • a good pinch of cinnamon
  • For the salad:
  • 1 jar Odysea Roasted Red & Yellow Peppers, drained and sliced in quarters
  • 100g pistachios, coarsely chopped
  • 50ml Odysea Extra Virgin Olive Oil
  • 30ml Odysea Balsamic Vinegar of Modena
  • sea salt & freshly grounded black pepper
  • sprigs of fresh thyme
  • 4 tbsp strained Greek Yoghurt, to serve


  1. Method
  2. 1. Pre-heat the oven to 220 C
  3. 2. In a small bowl add the butter, olive oil, grape molasses & cinnamon and whisk together.
  4. 3. Rub peaches with the paste mix and roast until golden brown. The peaches should have an "al dente" bite.
  5. 4. allow the peaches to cool and place in a mixing bowl.
  6. 5. Add the peppers, pistachios & balsamic vinegar and mix well. Add thyme and adjust seasoning.
  7. 6.Serve with strained Greek yoghurt.
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