GRIDDLED PEACHES WITH WATERCRESS & RICOTTA SALATA (V)

This is a taste of Italian summer. White peaches are usually a little sweeter, but you can use regular peaches or a combination of the two depending on what you can get hold of. Try and find fruits that have been grown as close to home as you can – that means more time ripening in the sun rather than on the shelves, so you get lots more yummy flavour. Ricotta salata is ricotta that has been pressed, salted and dried, so it’s hard and salty. If you can’t find it, use the same amount of feta instead or half the quantity of pecorino.

6 peaches (white, yellow or a mix)

300g (10½oz) Tenderstem broccoli

80g (2¾oz) watercress, tough stalks discarded

4 heirloom tomatoes, sliced into rounds

1 red onion, very thinly sliced

200g (7oz) ricotta salata, crumbled

2 tbsp extra virgin olive oil

freshly ground black pepper

Place a griddle pan over a medium–high heat. Halve the peaches, remove the stones and cut each half into three wedges. When the griddle is hot, add the peaches, cut side down.

Try not to move the peaches for 2 minutes – you want them to start to caramelise where they are in contact with the griddle. Once they have some lovely colour on one side, flip them over and cook for another 2 minutes. Then remove from the pan and set aside.

Bring a pan of water to the boil, with a steamer basket and lid. When it is boiling, add the broccoli and steam for around 4 minutes until al dente. Drain and leave to cool slightly.

Lay out the watercress on a large platter and top with the tomatoes and red onion. Add the broccoli and peaches. Crumble over the ricotta salata and drizzle with a good glug of extra virgin olive oil.

Season with pepper to taste, and serve immediately.

TIP

This salad can easily be made vegan by omitting the ricotta salata.