SPICED PEACH & CUCUMBER SALAD, Vegan, low-carb, healthier

A tantalizing treat for the tastebuds - definitely not your run-of-the-mill summer salad...

A treat for the tastebuds: Spiced Peach & Cucumber Salad
'So lovely & innovative, a beautiful combination of flavours & textures.' 'Tremendous!' Tasters

This unusual, taste-bud-tickling recipe puts paid to the assumption that summer salads are boring.  How can peaches, cucumber and avocado in a spicy Middle Eastern dressing be anything but intriguing?  It is a gustatory treat with layers of flavour and crunch. 

Kids may not like it and it may not be for everyone.  But anyone looking for a taste adventure will be thrilled.

The recipe is vegan but has none of the usual associations with vegan food.

It's adapted from Bon Appetite magazine via Kismet restaurant in Los Angeles.  Obviously 67's recipe doesn't include artisan ingredients or require elegant cooking techniques fit for a high-status paying customer waiting to be impressed.  

67's Spiced Peach & Cucumber Salad is aimed at the home cook with standard cupboard ingredients and common-all-garden cooking skills. But that won't lessen the dish's impact.  

There's no substitute for the fresh parsley & coriander -- they're important for maximum flavour.  Use up the rest of the herbs in vegan summer burgers or the easy-peasy lettuce salad with green herb dressing. 

The salad does not sit well; it's best assembled at the last minute.   

Cost: £2.50'ish

Feeds: 6-8

Ingred:

   1/3 cup pumpkin seeds 

   1/2 tbsp olive oil

   pepper & salt

  1 cardamon pod (opt)

  1 tsp cloves

  1/2 tsp dried coriander

  1/2 tsp cumin

  1 med red chilli, de-seeded & membranes removed) finely diced

  1 med garlic clove, grated

  3 tbsp fresh parsley, finely chopped

  3 tbsp fresh coriander, leaves & stems, 

finely chopped

  3-4 tbsp lemon juice

  about 14 in/30cm (about 1 1/2 cucumbers) de-seeded 

  4 yellow peaches or nectarines

  1 avocado

  Garnish: 1 tsp toasted sesame, pumpkin seeds, a few tender cilantro leaves on stems 

Method:

1. Preheat oven to 350F/180c
2. Add pumpkin seeds to a small rimmed baking pan; wrap spices in a small foil packet
3. Toast pumpkin seeds 5-7 minutes, watching they don't burn; allow foil packet of spices to continue to toast until they smell fragrant (about 10 mins)
4. Once the pumpkin seeds are cool, spray lightly with olive oil; add salt to taste; set aside
5. If using cardomon, break open with the flat of a knife; remove seeds & discard outer covering
6. Mix spices with chilli, garlic, parsley & coriander, 1/4 cup olive oil & lemon juice. (This can be made the night before & refrigerated) 
7. When ready to serve, add cucumber to the dressing; allow flavours to blend 5 mins
8. Chop peaches/nectarines into bite-size pieces; cut avocado into similar sized pieces & mix with cucumbers and half the pumpkin seeds; taste, adjust seasoning
9. Pile onto a bed of soft salad leaves (opt)
10. Garnish with toasted sesame, the other half of the pumpkin seeds and some stems of tender coriander 
11. Serve immediately

Comments:
'I was really surprised by this; it seemed such an odd combination.  But the first taste was amazing.  I loved it and have no qualms about serving it many times again.' Retired writer
'It's a tremendous mix - a lunch in its own right!' Political Agent

This recipe has been adapted by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.