New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
Ginger peaches with lentils and feta
In the summer, fruit often replaces vegetables in my salads. Inbuilt with sun-kissed sweetness and a juicy, ripe-but-cushiony flesh, often they inject much more flavour and interest than raw vegetables. This salad is very peach led, with bright pops of fruit which sparkle against the backdrop of warming ginger and earthy lentils. The feta brings in the salt and tang.
The ginger peaches are adapted from Lugma by Noor Murat. The recipe is not made exactly the same way, I made a few tweaks here and there.
Ginger peach, lentil and feta salad
Serves 4
Ingredients
- 100 g green or French (Puy lentils)
- 35 g ginger, peeled and julienned
- 4 tablespoons extra virgin olive oil
- 1 teaspoon black mustard seeds
- 1 teaspoon Aleppo or red chili/pepper flakes
- 3 to 4 ripe but firm peaches (450g / 1 pound), halved, deseeded and thinly sliced
- 200 g vegan or Greek feta, drained and crumbled
- Salt and black pepper
- Handful basil leaves
Instructions
- Place the lentils into a medium saucepan, cover with 2-3cm (1 inch) of water and add a big pinch is salt. Bring to the boil and cook until just tender, 20 to 25 minutes. Drain and refresh under cold water and drain again.
- In a small frying pan (skillet), add the ginger and olive oil and heat over medium heat. Cook, stirring occasionally, until the ginger starts to turn golden and crispy, 8 to 10 minutes (or sooner, if the ginger darkens faster). Add the mustard seeds and chili and cook just until the seeds begin to pop, 30 to 45 seconds. Remove the pan from the heat.
- In a large bowl, add the lentils, peaches, feta and then spoon over the oil, ginger and seeds. Season with salt and pepper and toss to combine. Top with basil and serve.
