Grilled peach, herb ricotta, peas, lemon and honey

Ingredients

200 g	Ricotta cheese, fresh and firm
2	Peaches, peeled and cut into wedges
1 handful	Flat leaf (Italian) parsley, chopped
1 handful	Dill, chopped
½	Lemons, zested
1 Tbsp	Wholegrain mustard
2 cups	Fresh peas, podded
¼ cup	Vinaigrette
1 serving	Salt & freshly ground pepper
4 slices	Sourdough bread, toasted
4 Tbsp	Runny honey

Directions

1. Cut the peaches into wedges, toss into a mixing bowl and coat with olive oil. Place on to a preheated grill plate and lightly char the surface.

2. In a mixing bowl, fold together the ricotta, herbs, lemon zest and mustard. Season with salt.

3. Blanch the peas in salted water, drain and toss in a mixing bowl with the vinaigrette. Season.

4. Place the warm sourdough on a plate, spoon on the ricotta, scatter over the peas and drizzle with the runny honey.