Warm Stone Fruit Salad

Peel and mince the ginger and garlic. Rinse and sort the lentils. Place a small saucepan over medium heat with 2 tsp olive oil. Once hot, add the minced ginger, garlic, and coriander, and cook, stirring frequently, until spices are fragrant, about 1 minute.

Add the lentils and 1¼ cups water to the saucepan and bring to a boil. Cover, reduce heat to low, and cook until the lentils are tender and water is absorbed, about 15 to 20 minutes. Season the lentils with salt.

Thinly slice the Swiss chard stems and chop the leaves. Halve the avocado and remove the pit. Thinly slice the flesh. Working around the pit, dice the peach. Roughly chop the hazelnuts.

Add the Swiss chard stems and leaves to a large bowl. Add the Champagne vinegar and a pinch of salt and pepper, and toss, gently massaging the greens with your hands, for 1 minute.

Add the cooked lentils, chopped hazelnuts, dried tart cherries and 1 tbsp olive oil to the bowl with the swiss chard. Gently toss, taste, and adjust seasoning with salt and pepper. To serve, divide the warm lentil salad between large, shallow bowls. Top with sliced avocado and diced peaches. Dig in!