Fresh, sweet, sharp and hot, this salad is fantastic with lamb, chicken, pork, prawns, or with noodles and other vegetable dishes, or tofu, paneer or haloumi.
2 firm peaches (I used Golden Queen, a firm type suitable for bottling, but any firm type will do; or use nectarines)
2 Tbsp lemon juice
1 Tbsp extra virgin olive oil
1 large medium-hot chilli, sliced
Few big pinches flaky sea salt
Freshly ground black pepper, optional
6 fresh dates
2-3 kaffir lime leaves
2 cups coriander (cilantro) sprigs
1 Slice peaches into slim wedges with a small sharp knife. Put peaches in a bowl with lemon juice and toss gently. Add oil, chilli, salt and a little black pepper if using.
2 Halve dates, remove stones and slice the flesh. Shred kaffir lime leaves with a sharp knife, discarding spines of the leaves. Add dates and kaffir lime leaves, or lime zest if using. Toss gently, then add coriander sprigs, toss again and serve.