Peach & mozzarella salad

SERVES 2-3

2 fresh peaches, stoned and each cut into 8 slices

100g buffalo mozzarella, torn into pieces

Handful pomegranate seeds

FOR THE PESTO

Handful basil leaves

Handful coriander leaves, plus extra to serve

30g pistachio nuts, lightly crushed, plus extra to serve

Grated zest and juice of ½ lemon

1 garlic clove, peeled and halved 2 tbsp extra virgin olive oil Sea salt and black pepper COOK the peach slices under a preheated grill for five minutes until they start to soften and colour. Leave to one side to cool. Put all of the pesto ingredients into a food processor and blitz until almost smooth (you want to retain a bit of texture). The pesto will keep in the fridge for up to two days. Arrange the torn mozzarella and grilled peach slices on a plate and drizzle generously with pesto. Scatter with pomegranate seeds, extra pistachios and coriander leaves, before serving.

MIDLIFE TIP: If you find yourself left with some pistachio pesto, keep it in the fridge to have another day with spaghetti, or as a topping for roasted vegetables or tender steamed broccoli.