Peach & Pepper Salad - cooking recipe

Ingredients

1 large yellow bell pepper
1 large red bell pepper
3 large ripe peaches, peeled, pitted and sliced
1 tablespoon olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon salt (to taste)
1/8 teaspoon cayenne pepper (to taste)

Preparation

Roast peppers over a gas flame, under a broiler or on a grill until the outside
is blackened and flesh is soft. Transfer peppers to a bowl, cover with a plate
and let stand for about 5 minutes. When cool enough to handle, peel off skins,
discard cores, seeds and veins, and cut into long, thin strips. Stir all
ingredients together in a serving bowl. Let stand at room
temperature until ready to serve.