3 red peppers, sliced
lemon olive oil
¾ tsp cumin seeds, toasted
and crushed
1/8 tsp chilli powder
½ tsp sea salt
Zest of 1 lemon
4 peaches, peeled & cut
into chunks
Roast the Peppers 180°C for 15 minutes. Mix all together.
“Jack handed her a folder
filled with samples of carpet in every hue. They had names like ‘apricot & peach salad’ and ‘morning
daffodil’” James Wilcox; Modern Baptists
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