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
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.
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.
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.
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