No-Oven Peach Salad with Pomegranate and Mint
Serves for: 4
Prep & Cook: Prep time: 10 minutes, no cook
Mediterranean, Middle Eastern cuisine
moderate spicy
This dish contains milk, eggs, spices
A cold ten-minute peach salad with red cabbage, cucumber, pomegranate and spring onion.
No oven, peak peach, made for the hot Gulf months.
Nutrition, per serving
Ingredients:
2 ripe peaches, stoned and cut into thick wedges ¼ head red cabbage, very thinly sliced ½ cucumber, halved lengthways and sliced into half-moons 4 spring onions, thinly sliced (whites and greens) Seeds from ½ pomegranate (about ½ cup) Small handful of fresh mint or coriander, optional Juice of 1 lemon 3 tablespoons extra virgin olive oil Pinch of sea salt, generous twist of black pepper Pinch of chilli flakes, optional 1 teaspoon wild forest honey, optional, if peaches are tartInstructions:
1. Layer cabbage, peach, cucumber and spring onions and top with pomegranate seeds:
In a large shallow bowl, layer the red cabbage first, then the peach wedges, then the cucumber and spring onion. Scatter the pomegranate seeds over the top.
2. Add dressing ingredients to a jar and shake until emulsified:
In a small jar, shake the lemon juice, olive oil, salt, pepper, chilli flakes and honey (if using) until emulsified.
3. Dress salad and serve:
Drizzle the dressing over the salad just before serving. Tear over the mint or coriander.
4. Eat immediately or chill:
Eat immediately, or chill for 15 minutes for a colder hit.
Hero Tips:
• Peaches at peak need very little. If yours are still firm, slice them thinly so the dressing draws out their juice.
• Red cabbage holds its crunch even after dressing, so it is your insurance against a soggy bowl.
• For a fuller meal, add cubed avocado or a handful of cooked quinoa.
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