INGREDIENTS:

• 4-6 yellow peaches, nectarines or firm plums, halved
• 45ml (3 tbsp) olive oil, plus extra for brushing
• 45ml (3 tbsp) red wine vinegar
• 5ml (1 tsp) salt
• 2.5ml ( tsp) cayenne pepper
• 2 heads cos lettuce, leaves separated, washed and dried
• 85ml ( cup) pistachio nuts, shelled
• 8 slices streaky bacon, cooked till really crisp, or 8 slices Parma ham
• 2 spring onions, finely sliced

METHOD:

Pit and peel two of the peaches and place the flesh in a blender with the oil, vinegar, salt and cayenne pepper. Process until you have a smooth dressing.

Cut the remaining fruit into quarters and brush with oil. Brown on all sides in a hot griddle pan, pressing down to leave grill marks. Remove and cool. Place the lettuce in a serving bowl with the grilled fruit, pistachio nuts and dressing. Toss to mix and serve topped with the bacon and spring onions.

Serves 6