Griddled Peach Fennel & Butter Bean Salad

Prep the peaches

1. Slice the peaches in half and twist to separate
2. Remove the stones and slice each half into 3–4 wedges
3. Toss with 1 tbsp olive oil and a pinch of salt

Griddle the peaches

1. Heat a griddle pan over high heat until smoking hot
2. Place the peach wedges cut-side down and sear for 1–2 minutes per side until lightly charred with grill marks
3. Set aside to cool slightly

Prep the raw veg

1. Finely shave the fennel bulb and red onion using a mandolin or sharp knife
2. Add to a large mixing bowl with a pinch of sea salt and the juice of half the lemon
3. Massage gently with your hands to soften and mellow the sharpness

Prepare the beans

1. Drain and rinse the butter beans
2. Pat dry with a clean tea towel to remove excess water
3. Add them to the bowl with the fennel and onion

Make the dressing

1. In a small jar or bowl, whisk or shake together the olive oil, Dijon mustard, maple syrup, lemon juice and vinegar if using
2. Season with a pinch of salt

Assemble the salad

1. Add the griddled peaches to the bowl along with the lemon zest and most of the mint leaves (torn)
2. Drizzle over the dressing and toss gently to combine everything without breaking up the beans

Serve

1. Transfer to a large serving plate or bowl
2. Finish with extra mint, a few toasted seeds for crunch, and a final drizzle of olive oil if you fancy