I love the heat and was lucky to be able to bask and indulge in the sultry days and nights from the hot summer that just left us. However on some of the most humid days, I would noticed myself asking for September. Now that it's here and the sweaters and jackets have already come out, I long for those hottest days once again!! :)
To bring back summer as we transition into fall, I'm making one of my favourite summer salads (just for a little longer!). We had a great crop of juicy Ontario peaches this year and with them I marinated them in Arvinda's Curry Masala, grilled them and put them on a salad. The juicy sweetness paired with the curry flavours is just perfect.
No salad dressing is required! There's enough flavour from the curried peaches that I don't bother tossing the spinach and cabbage in an oil and vinegar dressing but you certainly could.
CURRIED GRILLED PEACHES on SPINACH CABBAGE SALAD with HERBY GOAT CHEESE
Method of Preparation:
1) In a small bowl mix oil with ARVINDA'S CURRY MASALA. With a pastry brush, coat peaches with mixture. Grill until caramelized.
2) Mix spinach and cabbage together and place on a platter. Garnish with grilled curried peaches, herby goat cheese and sunflower seeds.
4 peaches, cut into quarters
1 TBSP. oil
1 TBSP. ARVINDA'S CURRY MASALA
2 CUPS baby spinach
1/2 CUP red cabbage, shredded
2 TBSP. herby goat cheese
2 TBSP. sunflower seeds