"This is a very simple dish, with good produce used at its best," says Sam Smith of Fino in the Barossa Valley, South Australia. Start this recipe two to three days ahead to sprout the lentils.
- 2 tbsp red lentils
- 4 baby zucchini with flowers
- 1 tbsp chives, thinly sliced
- 2 large ripe freestone peaches, split in half, stones removed
- Olive oil, for brushing
- A splash of verjuice
- Extra-virgin olive oil, for drizzling
- 150 gm stracciatella (or to taste; see note)
- 1Soak 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.
- 2Remove inside stamen from zucchini flowers and cut or tear in half. Thinly slice zucchini and combine in a bowl with chives and lentils.
- 3Preheat 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).
- 4To 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.
Stracciatella is available from select delicatessens. If unavailable, substitute burrata.