Spiced Peach & Goat’s Cheese Salad

Ribbon the cucumber with a swivel-head vegetable peeler, stopping before you reach the seeds. Put in a bowl with the white wine vinegar and a pinch of salt, then toss to combine. Set aside.

Halve the peaches and pull out the stones. Whisk together the honey, Italian seasoning, olive oil and water.

Heat a frying pan over a moderate heat, dip each peach half into the spiced honey, and cook for 3 minutes, until starting to colour.

Spoon some more of the honey over each peach half, then flip and cook until well caramelized. Spoon the rest of the honey over the top, flip once more, and cook until well browned.

Take the pan off the heat and set aside. Slice the tomatoes into halves or quarters. Squeeze the cucumber then toss with the tomatoes, and the herbs.

Dot with the goat’s cheese, top with the peaches and dress with the tablespoon of olive oil before serving.

Serve with the lovely fresh chimichurri drizzled over. No need for blitzing or grinding here, just mix your ingredients together thoroughly by hand in a small bowl . Label and store in a clean jar in a cool, dark place for up to six months. Add all the ingredients to a bowl and mix thoroughly. Taste for seasoning. It might need a little more salt, or more harissa. Cover, and allow your chimichurri to sit for at least 10 minutes to let the flavours develop, but longer if you can (2-3 hours is perfect). For a looser consistency, you can add more olive oil.

Put any whole spices into your coffee grinder or pestle and mortar. Grind to your desired consistency. Then add in any powdered ingredients and your chilli flakes, garlic granules and salt. Mix by hand to combine. Label and store in a clean jar in a cool, dark place for up to six months.