NECTARINE SALAD

Serves 6-8 Charred nectarines are extra sweet and juicy.

200g pancetta

6 ripe nectarines

1 cucumber

Zest and juice of 1 lemon

1 red chilli, finely sliced

Salt and ground black pepper 200g green beans

1 shallot, peeled and finely chopped

1 tbsp Dijon mustard 1 tsp honey

Small bunch tarragon, chopped 50ml rosé wine

50ml olive oil

½ medium bunch mint leaves

preheat the oven to 200°c, gas mark 6. Line a baking tray with greaseproof paper and lay the pancetta on it. Bake for 15 minutes until crisp.

Heat a large griddle pan over a high heat. Halve, stone and quarter the nectarines. char on the griddle a for a couple of minutes on each side, then transfer to a large platter.

cut the cucumber in half lengthways and scrape out the seeds with a teaspoon. cut into 2cm half moons. char on each side on the griddle, then transfer to a bowl. grate in the zest of the lemon, then stir through the chilli and season.

griddle the green beans for 4 minutes, turning occasionally.

mix together the shallot, juice of the lemon, mustard, honey and tarragon. Stir in the rosé wine, then slowly whisk in the olive oil, until well combined. Season the dressing to taste.

Scatter the charred vegetables over the nectarines on the platter. crumble over the pancetta, then spoon over the dressing. Scatter with the mint leaves and serve.