Rinse chili pepper, and slice out. Arrange slices in a jar. Bring to a boil the rest of the ingredients with a few coriander seeds, black peppercorns and one bay leaf. Pour into jar to the top. Let cool and seal. Refrigerate for a day before using or keep for months.
*Quantity of spices are approximate; add more or less according to your taste.
Heat up nuts in a 350ºF/180ºC oven for 10 min. Meanwhile, beat the egg whites slightly with the spices. Rub nuts in, and spread onto a tray lined with silicone mat. Pop in a 350ºF/180ºC oven, shut it off and leave it to dry out completely. Store in a sealed container for weeks. Use whole and crushed for salads or other dishes.
Whisk vinaigrette ingredients together, and season with salt and pepper. To refresh salad, soak greens in ice bath for 5 min, drain and pat dry. Season salad, tomatoes and peach wedges with vinaigrette; plate out. Crumble over feta cheese, add chopped basil, onion, pickles, and roasted nuts. Enjoy!