Curried Grilled Peaches on Spinach Cabbage Salad with Herby Goat Cheese

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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.

Ingredients:

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

CURRIED MASHED SWEET POTATOES

Add more fibre to your diet by subbing out potatoes for sweet potatoes. Rather than mashed potatoes, this side will be on our holiday table this season! It's sweet and delightful with a hint of curry spices.

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CURRIED MASHED SWEET POTATOES

Method of Preparation:

1) In a pressure cooker, add sweet potatoes, potatoes and salt. Cover with water and cook for 10 minutes until they are tender enough to mash. (If you don’t own a pressure cooker, boil on stovetop – this should take around 20 minutes).

2) Drain water. Using a potato masher (or fork) mash sweet potatoes and potatoes.

3) In a large skillet, melt ghee on medium heat. Add ARVINDA'S CURRY MASALA and mix. Fold in mashed sweet potatoes and potatoes and coat with masala. Fold in heavy cream.

4) Serve in a bowl and garnish with ARVINDA'S GARAM MASALA. Serves 2-4.

Ingredients:
1 LB. sweet potatoes (4 small), peeled and cubed
½ LB. potatoes (2 medium), peeled and cubed
1 TSP. salt
2 TBSP. ghee or butter
1-2 TBSP. ARVINDA'S CURRY MASALA
1/8 CUP heavy cream
sea salt, to taste
¼ TSP. ARVINDA's GARAM MASALA , to garnish