DC
4 peaches, stones removed, quartered
1/4 cup olive oil
100g samphire or asparagus
1/2 cup mint leaves
1/2 cup firm ricotta (from the deli)
1 tablespoon lemon juice
1 Preheat a BBQ grill plate over medium-high heat and brush the flesh of the peaches with a little olive oil. Put onto the BBQ on one of the flesh sides. Cook for 1–2 minutes or until charred, then turn to the other flesh side until charred. Transfer to a plate and set aside. Increase the heat to high.
2 Toss the samphire with 1 tablespoon of the olive oil and cook on the BBQ for 1–2 minutes, constantly rotating until slightly charred all over. Transfer to a board. If you are using asparagus, slice on an angle into little spears.
3 Tear half the mint leaves and place into a large bowl with the peaches and samphire. Season with salt and pepper, and toss to combine. Transfer to a big serving plate or board.
4 Dollop with ricotta, sprinkle with the remaining mint and drizzle lemon juice and a little olive oil over.
Serves 4 as a starter
Samphire is a native plant with a succulent texture and salty flavour. Jump online to find a supplier.