Summer Harvest Salad

Recipe by The Matakana Naturopath 

Beat the heat with this cooling salad, featuring juicy peaches from the Peach Patch in Te Arai, crisp cucumber, and fresh local greens. The sweetness of the peaches adds a refreshing lift, while tahini and pumpkin seeds provide a nourishing protein boost. Simple, vibrant, and perfect for a warm summer day!

INGREDIENTS: (Serves 4)

• 2 Fresh Peaches

• 2 Cups Local Salad Greens

• 1 Spring Onion, chopped

• 1 Large Carrot, peeled into ribbons

• 1 Large Cucumber, peeled into ribbons

• 2 Celery Stalks and Leaves, chopped

• 1/2 Cup Fresh Coriander, roughly chopped

• 1/2 Cup Pumpkin Seeds DRESSING:

• 2T Unhulled Tahini • 1/4 Cup Boiling Water

• 1T Balsamic Vinegar

• 1T Extra Virgin Olive Oil

INSTRUCTIONS:

• Prepare Salad - Wash and dry the salad greens. Peel the carrot and cucumber into ribbons using a vegetable peeler. Chop the spring onion, celery stalks and leaves, and fresh coriander.

• Toast Pumpkin Seeds - In a small pan, lightly toast the pumpkin seeds over medium heat for 2-3 minutes until they start to pop and become golden. Set aside. • Make Dressing - In a small bowl, combine the tahini and boiling water. Stir until smooth and creamy. Add the balsamic vinegar and olive oil, mixing well to combine.

• Assemble Salad - In a large bowl, combine the salad greens, carrot ribbons, cucumber ribbons, spring onion, celery, and fresh coriander. Slice the peaches and add them to the bowl, along with the toasted pumpkin seeds.

• Dress and Serve - Drizzle the tahini dressing over the salad, toss gently to coat, and serve immediately.

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