Roasted Peach, Salami and Buratta starter

Serves: 4


2 ripe peaches, halved and stones removed
small bunch of thyme
glug olive oil
fennel seeds
1 lemon
125 watercress
1 pack venison salami or use smoked venison
2 buratta


Roast the peaches in a roasting tray with the cut sides up, drizzled with olive oil and scattered thyme. Keep an eye on them, they should become soft and starting to char at the edges which will take about 30 minutes.

Toast the fennel seeds in a hot frying pan for 2-3 minutes to release their natural oils. Transfer to a chopping board, crush and finely chop with the peppercorns. Add the zest of half a lemon and mix.

Dress the watercress with oil and juice of half a lemon and toss thoroughly.

To serve, divide the watercress between four plates, place the peach halves and the slices salami alongside. Use a spoon to divide the burrata and divide over the plates. Sprinkle the crushed fennel seed mixture over the dish and spoon any remaining juices from the peaches over the leaves.

This recipe is inspired by a recipe in Salad Feasts by Jessica Elliott Dennison

4 ripe peaches, halved and stones removed.