I have 30 squillion peaches in my kitchen right now. Which, let me assure you, is not a bad thing. But it does force you to think outside the box. It's a fun challenge to have TOO much of an ingredient. Because that, right there, is the mother of invention. Not necessity. No... the mother of invention is ODing on peach cobbler. [caption id="attachment_2516" align="aligncenter" width="399" caption="I have at least eleventy billion of these"] [/caption] So what's sort of like a peach? A mango? Yeah, sort of. I wonder what a Thai mango salad would taste like, only with peaches? Let's find out.

• 4 peaches, blanched, peeled and thinly sliced (Blanched means you plunge them in boiling water for 10 seconds and then into ice water to stop the cooking. The skins will just slip right off.)
• 1 cup of sliced blanched snow peas (Again, just boil them briefly and shock them in ice water, just to bring out the colour and flavour.)
• 1 small red onion, thinly sliced (I soak the onion slices in water and a splash of vinegar for 20 minutes, just to remove the harshness, then drain and pat dry.)
• half a cucumber, seeded and thinly sliced
• a handful each of fresh coriander, mint and basil, finely chopped

Then whisk together a dressing of:

• 3 tbsp rice vinegar
• 2 tbsp liquid honey
• 1 red chili, very thinly sliced
• 1 small clove garlic, minced
• a generous pinch of sea salt
• 3 or 4 dashes fish sauce

... and pour over the peach mixture. Toss, plate and top with some crushed roasted peanuts or cashews. [caption id="attachment_2517" align="aligncenter" width="399" caption="Fresh, crunchy and delicious!"] [/caption] This salad is best served immediately. If you want to make it ahead, toss with the dressing at the last minute. This was ridiculously yummy and a great way to use up some of those peaches in a new way. How have you been using up your local peaches this summer?