Gammon & charred nectarine salad

Serves 4

2 x 200g gammon steaks 3 nectarines, stoned and quartered 4 tbsp extra virgin olive oil 250g sourdough bread, cubed 20g tarragon, chopped zest and juice of 1 lemon 150g mixed lettuce leaves 150g soft goat’s cheese 2 tsp honey 1 tbsp white wine vinegar sea salt and black pepper

Preheat the grill to high, then season the gammon steaks with pepper. Grill on a grill tray for 5 mins on each side until cooked through and singed. Chop the gammon into strips and wrap in tin foil.

Add the nectarines to the grill tray, grilling for 1-2 mins each side until charred. Sprinkle with sea salt and set aside.

In a saucepan, heat half the oil on the hob. Add the bread and season with salt and pepper. Cook, tossing the pan regularly, for 3-4 mins until the cubes are lightly browned. Transfer to a bowl, then add half the chopped tarragon to the bowl. Add the lemon zest and stir thoroughly.

Arrange the lettuce in a large bowl and crumble over the cheese. In a jar, combine the remaining oil, honey, white wine vinegar, remaining tarragon, lemon juice and a pinch of pepper. With the jar’s lid firmly on, shake to combine.

Arrange the nectarines, gammon and bread cubes on the lettuce, then dress with the oil and vinegar mixture, and serve.