Prepare the Aleppo-spiced Almonds

  • Almonds, slivered, toasted 250 ml
  • Water 80 ml
  • Sugar 125 ml
  • Aleppo pepper 5 ml
  • Salt

Prepare the Salad

  • Peaches, firm but ripe, pitted, cut in ½”wedges 0.5 kg
  • Honey 60 ml
  • Extra virgin olive oil 60 ml
  • Napa Cabbage, shredded 500 ml
  • Fennel, shaved 125 ml
  • Red Pepper, julienned 60 ml
  • Kohlrabi, julienned 60 ml
  • Green onions, julienned 60 ml
  • Parsley, chopped 15 ml
  • Chives, 1" cut 15 ml
  • Rice Vinegar 15 ml
  • Aleppo-Spiced Almonds 30 ml
  1. Prepare the Aleppo-spiced Almonds

    • Lightly oil a baking sheet.
    • Combine the water and sugar in a bowl. Pour mixture into a sauté pan, and bring to a simmer. Simmer until the sugar dissolves and the mixture starts to thicken. The bubbles will become large and fill the surface of the pan. When the sugar starts to change color, add the almonds. Stir to coat the almonds with the sugar mixture. Once the almonds are evenly coated, pour onto the oiled baking sheet and spread the almonds into a single layer. Sprinkle with salt and Aleppo pepper. Mix and redistribute.
  2. Prepare the Salad

    • Preheat a grill to medium-high heat.
    • Combine the honey and oil in a bowl. Add the peaches and gently toss. Season with salt.
    • Place the peaches on the grill, cut sides down, 1 -2 minutes per side, turning once with a spatula, until lightly marked. Remove to a cutting board and cool. Cut into quarters.
    • In a large bowl, combine the cabbage, fennel, red peppers, kohlrabi, and green onions.
    • Add herbs, vinegar and dressing, season with salt and pepper then toss. Add the peaches and nuts and gently toss.
  3. Additional Note

    The Aleppo Spiced Almond recipe makes more than needed. Cooked lardons of bacon are a great addition to the salad.