Ginger Peaches Recipe by Noor Murad
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Easy
This is a wonderfully easy way to bring summer to your table. Serve this salad al fresco – it goes really well alongside anything you throw on the barbecue. I personally like it with grilled halloumi.
Recipe extracted from Lugma: Abundant Dishes & Stories from My Middle East by Noor Murad (Quadrille, £28). Photography by Matt Russell (food) and Matt Wardle (location).
Ingredients for Ginger Peaches Serves: 4
- 35g fresh ginger, peeled and julienned
- 4 tbsp olive oil
- 1 tsp black mustard seeds
- 1 tsp Aleppo chilli flakes
- 3 semi-ripe peaches or nectarines, halved, stoned and cut into 0.5cm slices
- 15g coriander leaves and soft stems picked
- 1 1⁄2 tbsp lime juice
- 1 1⁄2 tsp maple syrup
- fine sea salt
How To Make Ginger Peaches
- Add the ginger and oil to a small frying pan and place over a medium heat. Cook, stirring occasionally, for about 10 minutes or until the ginger starts to turn lightly golden and crisp. Add the mustard seeds and chilli and cook for just 45 seconds more, until the ginger is nicely golden and the seeds begin to pop. Immediately strain the solids through a sieve (strainer) set over a bowl. Set both the oil and solids aside to cool, separately.
- Just before serving, add the peaches, coriander, lime juice, maple syrup, half the cooled ginger oil and 1⁄4 teaspoon salt to a large bowl and toss everything together. Transfer to a serving plate and pour over the remaining ginger oil. Top with the fried aromatics and serve right away.
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