Honeyed stone fruit and goat’s cheese salad

Ingredients:

• 1 packet (100g) pumpkin seeds
• 2 logs (100g each) goat’s cheese
• ½ Tbsp (8ml) olive oil + extra for pesto
• Salt and milled pepper
• 1 Tbsp (15ml) honey
• 4-6 nectarines or peaches, stoned and halved
• 1 packet (80g) wild rocket
• 3 radishes, sliced
• Handful basil leaves
• ½ tub (60g) basil pesto

Method

1. Crush half the pumpkin seeds.
2. Roll goat’s cheese logs in crushed seeds and slice.
3. Heat oil in a pan and fry remaining pumpkin seeds until golden. Season.
4. Add honey and remove from heat.
5. Arrange nectarines on a platter.
6. Scatter with rocket, radishes, basil, toasted seeds and cheese.
7. Add a little olive oil to thin the pesto and drizzle over salad just before serving.

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