Recipes - Farmers' Market Demo June 2019
Peach & Cucumber Salad with Spiced Vinaigrette
Serves 4 - 6 as a salad
⅓ cup raw pumpkin seeds
1 Tbsp plus ¼ cup olive oil
1 whole clove
½ tsp coriander seeds
½ tsp cumin seeds
Pinch Aleppo pepper (optional)
1 clove garlic, finely grated
3 Tbsp finely chopped parsley
3 Tbsp finely chopped cilantro, plus tips for serving
3 Tbsp fresh lemon juice, more if needed
2 medium Persian or Armenian cucumbers, cut into ½-inch slices
4 medium yellow peaches, cut into 1-inch pieces
Preheat oven to 350°. Toast pumpkin seeds on a rimmed baking sheet until golden brown and slightly puffed, 5–7 minutes. Transfer to small bowl and cool. Toss with 1 Tbsp. oil and season with salt.
Meanwhile, toast clove, coriander and cumin in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Finely grind seeds along with other spices in spice mill or with mortar and pestle. Mix in a large bowl with chili (if using), garlic, parsley, chopped cilantro, lemon juice and remaining ¼ cup oil. Season with salt. Add cucumber and toss. Let sit 5 minutes.
Add peaches and half of the pumpkin seeds to cucumber mixture and season generously with salt. Gently toss to coat. Taste and adjust seasoning with more salt and/or lemon juice.
Serve topped with cilantro leaves and remaining pumpkin seeds.
Recipe inspired by Sara Kramer, Kismet in Bon Appetit