Salade de pêches et de betteraves au cresson et à la dukkah aux graines variées

Ingrédients

• 1/2 cup raw almonds
• 1/4 cup sesame seeds
• 1/4 cup raw pumpkin seeds
• 2 tablespoons chia seeds
• 7 green cardamom pods - crushed, green shells discarded
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 cup raw pistachios
• sea salt - to taste
• 4 tablespoons freshly squeezed lemon juice
• 1 tablespoon Dijon mustard
• 1/4 cup olive oil
• 1/4 cup minced fresh mint leaves
• 4-6 small beets - cut into wedges (we used a combination of red and golden beets)
• 2-4 ripe peaches or nectarines - sliced
• about 4 oz watercress or other salad greens
• 1 ripe avocado - sliced or cubed
• mint vinaigrette - from above
• multi-seed dukkah - from above
• mint leaves for garnish (optional)

Préparation

1. 1

   Preheat your oven to 350° F (180° C). Spread almonds on a baking tray, place in the oven and toast for 7 minutes.

2. 2

   Add the sesame, pumpkin and chia seeds to the tray with the almonds and toast for another 5 minutes. Remove from the oven and set aside.

3. 3

   Toast the cardamom, cumin and coriander seeds in a dry pan over medium heat for a couple minutes, until fragrant. Remove from heat and grind the spices in a mortar and pestle or a spice/coffee grinder.

4. 4

   Combine the toasted almonds and seeds, ground spices, pistachios and salt in a food processor and pulse until most of the nuts/seeds are broken dow, with some bigger pieces remaining. Set aside.

5. 5

   Combine the lemon juice and mustard in a small bowl and mix until smooth. Add the olive oil and whisk until fully combined. Mix in the mint leaves. Set aside.

6. 6

   Steam the beets in a bamboo steamer or in a steaming basket over a pot of boiling water for about 15 minutes, or until beets are soft. Let cool for safe handling. The beets should peel easily once cooked or you can even leave the skin on, if they are organic.

7. 7

   Divide the watercress between plates, arrange the beets, peaches and avocado on top. Drizzle the salads with the mint vinaigrette and sprinkle with the dukkah. Garnish with more mint leaves, if using.