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Cardamom peaches, burrata and saffron dressing
Fruit and vegetables
2 tbsp dried
fenugreek
leaves
2 tsp
onion
powder
2 ripe
peaches
or nectarines, stones removed and sliced into halves or wedges
20g/¾oz
mint
leaves, chopped
1 tbsp pistachio-
fenugreek
dukkah (see above)
Tins, packets and jars
2 tbsp roasted
chickpeas
Cooking ingredients
60g/2¼oz shelled, unsalted
pistachio
nuts
2 tbsp
cumin
seeds
1 tbsp
coriander seeds
1 tbsp
fennel seeds
¼ tsp
ajwain
seeds
1 tbsp
pink peppercorns
2 tbsp white
sesame seeds
1 tsp
paprika
1 tsp smoked
salt
100ml/3½fl oz extra virgin
olive oil
30
saffron
strands
20ml/¾fl oz
white wine vinegar
seeds from 12
cardamom
pods, crushed
1½ tsp fine
sea salt
1 tsp
pink peppercorns
extra virgin
olive oil
, for brushing
Dairy, eggs and chilled
2
burrata
or buffalo mozzarella balls
Other
big chunks
sourdough bread
or naan, to serve
Back to recipe
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