A special salad for the summer that’s easy to put together.
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
Dietary
Vegetarian
By Gurdeep LoyalFrom Saturday Kitchen
Ingredients
For the pistachio-fenugreek dukkah
- 60g/2¼oz shelled, unsalted pistachio nuts
- 2 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- ¼ tsp ajwain seeds
- 1 tbsp pink peppercorns
- 2 tbsp white sesame seeds
- 2 tbsp dried fenugreek leaves
- 1 tsp paprika
- 1 tsp smoked salt
- 2 tbsp roasted chickpeas
- 2 tsp onion powder
For the dressing
- 100ml/3½fl oz extra virgin olive oil
- 30 saffron strands
- 20ml/¾fl oz white wine vinegar
For the peach salad
- seeds from 12 cardamom pods, crushed
- 1½ tsp fine sea salt
- 1 tsp pink peppercorns
- 2 ripe peaches or nectarines, stones removed and sliced into halves or wedges
- extra virgin olive oil, for brushing
- 20g/¾oz mint leaves, chopped
- 2 burrata or buffalo mozzarella balls
- 1 tbsp pistachio-fenugreek dukkah (see above)
- big chunks sourdough bread or naan, to serve
Method
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To make the dukkah, preheat the oven to 170C/150C Fan/Gas 3. Roast the pistachios on a baking tray for 7–8 minutes, then leave to cool completely. Dry-roast the cumin, coriander, fennel and ajwain seeds and pink peppercorns for 1–2 minutes until they release their aromas. Add the sesame seeds and roast for 1 more minute. Leave to cool then transfer to a spice grinder – or better still, a pestle and mortar. Add the roasted pistachios, fenugreek, paprika, smoked salt, roasted chickpeas and onion powder. Grind or pulse to a crumbly rubble, not a fine powder – it should be a coarse sprinkle with some crunch. Set aside.
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To make the dressing, heat the oil in a saucepan over a medium heat. Add the saffron and infuse for 2–3 minutes. Add the vinegar and whisk together into a bright yellow dressing. Remove from the heat and leave to cool a little.
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To make the salad, preheat the grill to its maximum setting. Grind the cardamom seeds, salt and pink peppercorns into a fine powder. Brush the peach wedges with oil and sprinkle generously with the cardamom salt. Cook under the grill for 8–10 minutes until charred and blistered on top. Place the peaches and mint on two plates and tear over the burrata. Cover generously with the saffron dressing and sprinkle with the dukkah to finish. Serve with big chunks of sourdough bread or naan to soak up the oils.
