Grilled Peach Warm Salad Recipe

Ingredients:

For the Salad:

• 2 ripe peaches, pitted and sliced into wedges

• 1 small red onion, julienned

• 1 can chickpeas, drained and rinsed

• 1 cup cooked brown rice (for serving)

• Fresh mint, chopped (for garnish)

For the Marinade:

• 1 tsp harissa

• ½ tsp coriander

• ½ tsp paprika

• ½ tsp chili powder

• Salt, to taste

• 2 tbsp extra virgin olive oil (EVOO)

Instructions:

1. Marinate the Peaches:

   • In a large bowl, combine harissa, coriander, paprika, chili powder, salt, and EVOO. Stir to create a marinade.

   • Toss the peach wedges in the marinade, ensuring they are well coated. Set aside to absorb the flavors.

2. Grill the Onions:

   • Heat a grill pan over medium heat and add a drizzle of oil. Add the julienned onions and a pinch of salt.

   • Grill for about 8 minutes, stirring occasionally, until the onions soften and start to caramelize. Remove and set aside.

3. Grill the Peaches:

   • In the same pan, grill the marinated peaches for about 4 minutes on each side, or until they develop char marks and are caramelized but not mushy. Remove from heat and set aside.

4. Crisp the Chickpeas:

   • Add the drained chickpeas to the same pan with a little oil, salt, and pepper.

   • Grill the chickpeas for 7-8 minutes, stirring occasionally, until they become crispy and slightly golden. Remove from heat.

5. Assemble the Salad:

   • On a large plate, start with a base of brown rice. Layer the grilled chickpeas, caramelized onions, and charred peaches on top.

   • Garnish with fresh mint and serve warm.

Pro Tips:

• For added smokiness, use a charcoal grill for the peaches.

• If you prefer more heat, sprinkle red pepper flakes over the salad before serving.

• This salad pairs well with a light vinaigrette or can be enjoyed as is with the flavors of the grilled ingredients.