Grilled peach, herb ricotta, peas, lemon and honey

Grilled peach, herb ricotta, peas, lemon and honey.

Serves four

2 peaches, peeled and cut into wedges
200g fresh, firm ricotta
Handful flat-leaf parsley and dill, chopped
1/2 lemon, zested
1 tbsp wholegrain mustard
2 cups freshly podded peas
1/4 cup plain vinaigrette
Sea salt flakes and freshly milled pepper
4 sourdough slices, toasted
4 tbsp runny honey

1. Cut the peaches into wedges, toss into a mixing bowl and coat with olive oil. Place on to a preheated grill plate and lightly char the surface.

2. In a mixing bowl, fold together the ricotta, herbs, lemon zest and mustard. Season with salt.

3. Blanch the peas in salted water, drain and toss in a mixing bowl with the vinaigrette. Season.

4. Place the warm sourdough on a plate, spoon on the ricotta, scatter over the peas and drizzle with the runny honey.