Stone fruit salad with mozzarella and pomegranate dressing

SERVES 4 // PREP 15 MINS Make the most of peaches and nectarines while they’re still around with a salad where creamy mozzarella and tart pomegranate play off their sweetness. Take the chill off the mozzarella before serving it to make this dish all the more appealing. 2 peaches, cut into wedges 2 nectarines, cut into wedges Juice of 1 lemon

Large pinch of caster sugar 2 buffalo mozzarella balls, torn

Torn basil leaves, to serve POMEGRANATE-HONEY DRESSING 2 tbsp mild-flavoured extra-virgin olive oil

3 tsp lemon juice

2 tsp honey

1 tsp pomegranate molasses

1 Combine stone fruit with lemon juice, sugar and a pinch of salt, toss to coat and leave to marinate for 10 minutes.

2 For pomegranate-honey dressing, whisk together ingredients and season to taste.

3 Divide fruit among plates, top with mozzarella and drizzle with dressing. Scatter with basil and serve. Wine suggestion Sweet sherbety moscato. ➤

Fruit salad Bowl from Batch Ceramics. All other props stylist’s own. Stockists p175. Hash browns All props stylist’s own.