This refreshing salad is often made in the hot summers of southern Turkey and Northern Cyprus.
2green or 2red bell peppers
2 large ripe fresh peaches, skinned and stoned
For the dressing
2tablespoonslemon or pomegranate juice
a fewmint and dill leaves, chopped
salt and freshly ground black pepper, or a sprinkling of roasted kırmızı biber
Grill the peppers over charcoal, directly over a gas flame, or under a conventional grill. Place them in a plastic bag to sweat for 2 minutes, then peel off the skin under a running cold tap. Halve the peppers, remove the stem, seeds and pith, and cut into thick slices. Cut the peaches into similar-sized slices and add them to the peppers. Mix the dressing, season it to taste, and pour over the peppers and peaches. Toss and serve.