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
                 kosher salt
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

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