Summer salad of grilled Tenderstem, peaches & goat's cheese

This simple salad is bursting with freshness and flavour. When it's hot outside try using a barbeque instead of a griddle for a perfect alfresco dish!

• Preparation: 10 mins
• Cooking: 10 mins
• Serves: 4

What you need:

• 200g Tenderstem, stems cut in half
• 3 ripe peaches, stone removed and cut in quarters
• 1 tbsp olive oil
• 100g baby spinach leaves
• 150g goats cheese log (we used Kidderton Ash), cut into 1cm slices
• Small bunch fresh basil, leaves picked and torn
• Freshly ground black pepper and sea salt

For the dressing:

• 4 tbsp extra virgin olive oil
• 2 tbsp good quality balsamic vinegar

To serve:

• Crusty ciabatta, cut into slices

What you do:

1. Pre heat a griddle pan until smoking hot - this will take about 10 minutes.
2. In a medium bowl, toss the Tenderstem and peach quarters in the olive oil and season with a little freshly ground black pepper and sea salt.
3. Cook the Tenderstem and peaches on the hot griddle for about 5 minutes, turning a few times, until they are just tender and marked with griddle-lines.
4. Arrange the spinach leaves on a serving platter, top with the cooked Tenderstem and peaches and add the goats cheese slices.
5. Sprinkle with the torn basil leaves and dress with a drizzle of extra virgin olive oil and balsamic vinegar. Serve immediately with plenty of crusty ciabatta to soak up the delicious juices.

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