griddled peach and butter bean salad — properly seasonal this

Had a punnet of peaches from the market on Saturday that needed using and somehow this happened. Griddled peaches with butter beans sounds a bit odd but honestly it just works — the peach goes slightly caramelised and jammy and the beans make it filling enough to actually be lunch. What you need (serves 2): - 2 ripe peaches, halved and stoned - 1 tin butter beans, drained and rinsed - Large handful of rocket - Small handful of fresh mint - 30g feta, crumbled - 1 tbsp olive oil - 1 tsp honey - Juice of half a lemon - Salt and pepper How to do it: Get a griddle pan proper hot. Brush the peach halves with a tiny bit of oil and place cut-side down for about 3–4 minutes until you get those char marks. While that's happening, whisk together the olive oil, honey, lemon juice and seasoning. Toss the butter beans and rocket in most of the dressing, plate up, add the peaches on top, crumble over the feta and scatter the mint. Drizzle the rest of the dressing over. Done. The trick is not overthinking it — the peaches just need to be ripe. If they're rock hard it won't work, mind. Nutritionally speaking: roughly 380 kcal per portion, around 16g protein from the beans and feta combined. Butter beans are a solid source of fibre and folate which people don't talk about enough. Peaches bring in a bit of vitamin C and some potassium — nothing dramatic but it all adds up across the day.