This recipe comes from the online magazine Gourmet Traveller, out of Australia. The recipe author is Chef Ross Lusted, who is chef and owner of the restaurant Woodcut, located in Sydney.

According to what I found online: “Ross Lusted is one of Australia’s most highly acclaimed and influential chefs and restaurateurs, internationally recognized for his innovative fine dining, distinctive cooking style, and his significant contribution to contemporary Australian cuisine. He’s known for his intellectual approach to food, pushing boundaries, and his commitment to classic techniques blended with modern expression.”

This recipe is referred to as a salad. I thought it was more of a dessert when I made it. It’s a wonderful combination of walnut tarator, peaches and cherries. There’s a little bit of greenery as well, with watercress and mint leaves. I could not find watercress, so I subbed with frisée!

I had to google the word “tarator.” It is the name of a tahini sauce, and tahini is made from sesame seeds. Nuts can also be used, but the Chef is obviously using the term loosely. No matter the name, it is delicious. Definitely toast the walnuts.

There is no information associated with the recipe that explains how you are supposed to eat this “salad.” I wish there was, but I put a little of every ingredient in a small bowl and enjoyed with some grilled bread. It’s great as a fruit dip as well. I guess it’s similar to having grilled vegetable placed on a plate of hummus, except for there’s no denying that’s completely savory. In any case, this was delicious.

White Peaches and Cherries with Walnut Tarator

4 white peaches
16 large cherries
1/2 cup (loosely packed) watercress sprigs
1/3 cup (loosely packed) mint leaves
20 dried cherries

Walnut tarator:
8 ounces walnuts
2 garlic cloves
1 thick slice (approx. 3 ounces) crustless sourdough bread, soaked in about 3 1/2 ounces warm water
2 ounces extra virgin olive oil, plus extra for drizzling
1 1/4 ounces lemon juice

For walnut tarator, preheat oven to 320 degrees F. Place walnuts on an oven tray and roast until golden (12-15 minutes).

Blend walnuts, garlic and 2 tsp sea salt flakes until a rough paste is formed. Add soaked bread and warm water. Blend well, then gradually add oil until emulsified.

Add juice and 2 ounces hot water slowly until smooth consistency is achieved.

Halve peaches and cherries and remove the stones and seeds, then cut peaches into thick wedges.

To serve, spread walnut tarator over a large plate, then arrange the fresh fruit on top with watercress and mint leaves.

Scatter with dried cherries and drizzle with a little extra olive oil.