Savory Peach and Cucumber Salad

Ingredients for Savory Peach and Cucumber Salad

• 45g raw pumpkin seeds

• 1 tablespoon plus 60ml olive oil

• Koshersalt

• 1 cardamom pod

• 1 whole clove

• 1/2 teaspoons coriander seeds

• 1/2 teaspoons cumin seeds

• 1 serrano chilli, finely grated

• 1 garlic clove, finely grated

• 3 tablespoons finely chopped parsley

• 3 tablespoons finely chopped coriander, plus leaves with tender stems for serving

• 45ml (or more) fresh lemon juice

• 2 medium Persian cucumbers, cut into 1-inch pieces

• 4 medium yellow peaches, cut into 1–1 1/2-inch pieces

• 1 avocado, cut into 1-inch pieces

• 1 teaspoon toasted sesame seeds

• A spice mill or mortar and pestle

Preheat oven to 177°C. Toast pumpkin seeds on a rimmed baking sheet, tossing halfway through, until golden brown and slightly puffed, 5–7 minutes; let cool. Transfer to a small bowl and toss with 1 tablespoon oil; season with salt.

Meanwhile, toast cardamom, clove, coriander, and cumin in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Remove seeds from cardamom pod; discard pod. Finely grind seeds along with other spices in spice mill or with mortar and pestle. Mix in a large bowl with chilli, garlic, parsley, chopped coriander, lemon juice, and remaining 60ml oil; season with salt. Add cucumber and toss. Let sit 5 minutes.

Add peaches, avocado, and half of the pumpkin seeds to cucumber mixture and season generously with salt; toss to coat. Taste and adjust seasoning with more salt and/or lemon juice.

Serve topped with sesame seeds, coriander leaves, and remaining pumpkin seeds.

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