I’ve noticed since I’m getting older my taste buds are changing. I was never one to have a lot of spice in my food, I was the girl who always ordered a korma and had yoghurt on the side to stir through it, but now I’m loving all different spices in my dishes and chillies too. I’m not at the point of having too much chilli that I cannot taste the food (I really don’t see the point in that as food is to be enjoyed) but I’m loving a little heat. I also disliked mushrooms for years, I couldn’t stand the smell, sight or taste of them, it wasn’t until I was in my twenties at a dinner party and presented with a mushroom starter which I forced my self to eat out of politeness then….BAM I actually realised I liked them!
This dip is loosely based on the Middle Eastern dip muhammara. Although I lived in the Middle East for 10 years, I had never tried or had even heard of this dip (and I tried A LOT of Arabic food) then on a visit back to see my Dad we went to a new cafe and muhammara was one of the dishes we were served. It was love at first bite for me. It’s spicy yet you don’t lose the flavour of the peppers and walnuts.
My Mum used to make an amazing carrot and orange soup however as it’s not been soup weather of late I decided to combine the flavours in a salad. Quick and easy using just a few ingredients but still full of flavour. I like to serve this alongside roast chicken or a quinoa salad.
I hardly ever eat peaches, not sure why, it’s just a fruit that I don’t tend to buy. However, I bought some at the shops the other week and they are so good just now so I’ll be buying them regularly whilst they’re in season.
This recipe is simple to make (which I like most of my recipes to be!) and can easily be doubled. I’ve had the peaches hot but they are also lovely cold too which would make them a nice breakfast option to have with granola and yoghurt.