“I really like chargrilling stone fruits, it intensifies their flavour and sweetness. The taste alongside coppa (a style of cured ham from the collar of a pig) and the rich, sweet goat’s cheese is just divine. Serve with some great bread.”

WATCH NEIL MAKE THIS RECIPE HERE AS INSPIRATION FOR THE BIG DINNER 2 , TO SUPPORT THE CHARITY 500 MILES.

Serves 2
Prep time: 15 minutes; cooking time: 10 minutes

INGREDIENTS

1 not-too-ripe but firm nectarine or peach; halved, stone removed, cut into segments

Half a Errington’s Black Mount goat’s cheese, or a similar fresh goat’s cheese

1 handful mixed salad leaves, washed;  I buy from Phantassie Organic and also like to add few radicchio leaves

6 to 8 slices of East Coast Cured coppa, or a similar cured ham like Prosciutto

Half teaspoon Dijon mustard

1 tablespoon cider vinegar

2 to 3 tablespoons extra-virgin olive oil

Good salt and pepper

METHOD

Firstly, place a griddle pan on the hob.

Once hot, add the nectarine slices, cut-side down. Cook for 4 to 5 minutes on each side. Don’t be tempted to go in with a spatula or move them around, just leave them and they will have that lovely chargrilled appearance. 

Next, make a dressing by mixing the mustard and cider vinegar with some seasoning to taste, then trickle in the olive oil continuing to mix. Check the seasoning and set aside.

Now to assemble the salad. Dived the leaves between two plate and arrange the charred fruit on top. Break apart the cheese with your fingers and crumble over the salad, then lay the slices of coppa on top. Trickle the dressing over the dish in dots here and there and finish with a final twist of salt and pepper. Serve at once in the sunshine!