Fino’s grilled peach, zucchini flowers and stracciatella

1.Soak lentils in cold water (overnight). Strain, rinse and lay on a damp cloth. Cover with another damp cloth and leave in a dark, cool place until lentils crack and have sprouted (1-2 days; repeat the rinsing process and lay them on a fresh damp cloth daily until they sprout). Alternatively, substitute with boiled lentils.

2.Remove inside stamen from zucchini flowers and cut or tear in half. Thinly slice zucchini and combine in a bowl with chives and lentils.

3.Preheat a barbecue to high. Brush cut side of peaches with a little olive oil and char-grill, cut-side down, until nicely charred and warmed through (2-3 minutes; if the peaches are perfectly ripe they will not need much grilling). Remove from grill using a spatula (make sure to keep as much of the char on the peach as possible).

4.To serve, cut each peach in half and add to bowl with other ingredients. Dress with verjuice and extra-virgin olive oil, season to taste and toss together. Spoon stracciatella onto a serving plate and arrange salad over the top.