Fare exchange

Grilled peach, zucchini flowers and stracciatella

SERVES 4 // PREP TIME 15 MINS // COOK 5 MINS (PLUS SPROUTING)

Fino, 730 Seppeltsfield Rd, Seppeltsfield, SA,

(08) 8562 8528 “This is a very simple dish, with good produce used at its best,” says Sam Smith. Start this recipe two to three days ahead to sprout the lentils.

2 tbsp red lentils 4 baby zucchini with flowers 1 tbsp chives, thinly sliced 2 large ripe freestone peaches, split in half, stones removed

Olive oil, for brushing A splash of verjuice Extra-virgin olive oil, for drizzling 150 gm stracciatella (or to taste; see note) 1 Soak lentils in cold water (overnight). Strain, rinse and lay on a damp cloth. Cover with another damp cloth and leave in a dark, cool place until lentils crack and have sprouted (1-2 days; repeat the rinsing process and lay them on a fresh damp cloth daily until they sprout.) Alternatively, substitute with boiled lentils.

2 Remove inside stamen from zucchini flowers and cut or tear in half. Thinly slice zucchini and combine in a bowl with chives and lentils.

3 Preheat a barbecue to high. Brush cut side of peaches with a little olive oil and char-grill, cut-side down, until nicely charred and warmed through (2-3 minutes; if the peaches are perfectly ripe they will not need much grilling). Remove from grill using a spatula (make sure to keep as much of the char on the peach as possible).

4 To serve, cut each peach in half and add to bowl with other ingredients. Dress with verjuice and extra-virgin olive oil, season to taste and toss together. Spoon stracciatella onto a serving plate and arrange salad over the top.

Note Stracciatella is available from select delicatessens. If unavailable, substitute burrata. ●