Paprika-Pfirsich Salad

Ingredients

• Paprika peppers (5 yellow and 5 red each)
• 6 peaches
• 4 tbsp olive oil
• 4 tbsp Lemon juice
• Salt
• Pepper (freshly ground)
• 2 tbsp parsley
• oil (for the baking sheet)

Instructions

1. 1.

   Wash, trim, halve, seed paprika peppers, remove all white membranes, quarter them, and place cut-side up on a baking sheet. Roast or grill in a preheated oven at 250°C until skins blister and begin to blacken. Remove peppers, cover with a damp kitchen towel, let rest briefly, then peel off skins. Slice peppers crosswise into strips and set aside covered.

2. 2.

   Briefly blanch peaches, cool them, peel, halve, pit, and cut into thin wedges.

3. 3.

   Whisk olive oil and lemon juice together, season with salt and pepper. Pour dressing over paprika strips and peach wedges, cover, and refrigerate overnight.

4. 4.

   Sprinkle with parsley before serving.