Char-Roasted Peaches & Sugar Snap Peas with Whipped Feta

Enhance the natural sweetness of sugar snap peas and peaches by charring in our enameled cast iron Alpine Outdoor Grill Basket over an open fire in this dynamic recipe from Chef Michael Schwartz.  The flame-kissed produce is plated on top of tangy whipped feta then drizzled with a nutty salsa macha for a stunning vegetarian starter or refreshing side. Perfect for entertaining outdoors, the feta and salsa can be made ahead of time so that guests can gather near to grill to simply char the peaches and peas before digging into this juicy, colorful dish.

Whipped Feta

8 ounces feta cheese

3/4 cup Greek yogurt

2 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1 garlic clove

Salsa Macha

¾ cup vegetable oil

4 ancho chiles, seeded

½ cup raw pumpkin seeds

2 cloves garlic, thinly sliced

1 tablespoon sesame seeds

1 tablespoon white wine vinegar

2 teaspoons brown sugar

Kosher salt

Peaches and Sugar Snap Peas

4 ripe peaches, cut into 6 wedges each

8 ounces sugar snap peas

2 tablespoons extra virgin olive oil

Kosher salt

Freshly ground black pepper

1/4 cup cilantro leaves

4 scallions, thinly sliced

Flaky salt

For the whipped feta:

Place the feta, Greek yogurt, olive oil, lemon juice and garlic clove in a blender.  Blend until smooth. The whipped feta can be stored in the refrigerator for up to 3 days.

For the salsa macha:

Place the vegetable oil in a medium skillet set over medium heat and heat until oil is shimmering, about 5 minutes. Reduce the heat to low and add the chiles. Toast, turning often for 5 minutes. Remove from the oil and place in the bowl of a food processor.

Add the pumpkin seeds to the oil and toast until slightly browned, about 1 minute. Add the garlic and sesame seeds and toast 1 minute longer, reducing the heat as needed to prevent burning. Add the pumpkin seeds, garlic and sesame seeds to the bowl of the food processor, along with the white wine vinegar and brown sugar. Process until smooth, then season to taste with salt. The salsa macha can be stored in the refrigerator for up to 4 weeks.

For the peaches and sugar snap peas:

Preheat a grill to 500°F (or high heat setting) with the lid closed.  Place a grill basket on the grill grates to preheat until hot, about 5 minutes with the lid closed.

Place the peaches, sugar snap peas and olive oil in a medium mixing bowl. Toss together and season with salt and pepper. Once the grill basket is hot, add the peaches and peas and allow to char on the first side, about 3-4 minutes. Stir carefully, turning the peaches and cook until peaches and snap peas are charred and softened, about an additional 4-5 minutes. Remove the peaches and peas from the basket and let rest for a few minutes.

To serve, spread the whipped feta on a large platter. Arrange the charred peaches and snap peas on top of the feta. Drizzle with the salsa macha and garnish with the cilantro leaves, scallions and a sprinkle of flaky salt.