Massimo Capra shows us how to combine both peaches and peppers to create a delicious carpaccio dish. We had no idea it was so simple to make!
Peaches & pepper carpaccio with corn and red quinoa
Ingredients:
- Roasted peppers, red, yellow & green, skinned and seeded
- 2 firm peaches, julienned
- ½ red onion, julienned
- ½ cup celery heart, julienned
- ½ cup peaches & cream corn kernels, roasted
- ½ red quinoa, cooked
- 2 tbsp toasted almonds, crushed
- White balsamic vinegar
- 2 tbsp lime juice
- 1 bunch of cilantro, chopped
- Olive oil to taste
- Salt & pepper to taste
Method:
Place the peaches, red onions, celery, corn and quinoa in a bowl. Season with salt and pepper and a dousing of lime juice, mix well then add a little white balsamic vinegar and olive oil. Set aside for 10 minutes or so.
Place the peppers flat onto plates and leave room in the center to add the peach salad. Sprinkle with toasted almonds, some more olive oil and a little cilantro.
Courtesy Massimo Capra