CHARGRILLED NECTARINES WITH BURRATA

Serves 4

● 75g (2¾oz) walnuts

● 1tbsp maple syrup, plus extra for serving

● 6tbsp extra-virgin olive oil ● 4 nectarines, halved ● A handful of watercress ● Salt and freshly ground black pepper

● 50g (1¾oz) rocket ● 1 burrata (or mozzarella) cheese, torn

Preheat the oven to 180°C/ fan 160°C/gas 4. Put the walnuts on a baking tray, drizzle with maple syrup and cook for 10 minutes, or until golden. Set aside.

Heat a griddle pan, then lightly oil the nectarines and griddle on the cut side for 4-5 minutes, until lightly charred. You only need to cook that side. Set aside.

To make a salsa, whizz the watercress, 25g of the walnuts and the remaining olive oil together in a mini food processor, or use a pestle and mortar. Season.

To serve, scatter the rocket over a plate, arrange the nectarines on top, and then dot the burrata (or mozzarella) all over. Add spoonfuls of the salsa, scatter with the remaining walnuts, then drizzle with maple syrup.