Heat frying pan without oil and roast the cumin till you smell the nice aroma. Grate the yellow of the lemon and squeeze the lemon as well. Grate the ginger. Mix together the lemon zest, halve the lemon juice, ginger, sun flower oil, coriander, cumin and some salt and pepper to taste.Mix in another bowl the spinach, mint and the dressing. Divide the salad over 2 plates, add the peach slices and sprinkle the rest of the lemon juice over the salad.