Grecian urge: real Greek cooking

1.5kg green peppers
150ml extra virgin olive oil
1 tbsp brown sugar
1kg large, ripe (but not overripe) peaches
3 dsp cumin seeds
2 tsp cayenne pepper
1 dsp lemon juice
sea salt and freshly ground black pepper

1. Preheat the oven to 180C/350C/gas mark 4.
2. Wash, core and quarter the green peppers. Spread the peppers out on a shallow roasting tray and sprinkle them with half of the olive oil and the sugar. Season well and ensure the pieces are well coated. Roast in the oven for about 45-60 minutes until they have a crunchy edge. About half-way through cooking time, give them another good mix, so that they do not burn and stick. Remove from the oven and allow to cool.
3. Take a sharp knife and peel and pit the peaches. Slice them into chunky wedges. Put them in a large salad bowl and mix them with the cooled green peppers.
4. Toss the cumin seeds in a dry pan over a medium heat until they start popping. Do not let them brown as they will taste bitter.
5. Crush the toasted cumin in a pestle, then mix it with the cayenne pepper and sprinkle the resulting coarse powder over the salad. Add the remaining olive oil and the lemon juice. Stir all the ingredients well, check the seasoning and adjust, then serve.