Name: Charred stone fruit salad with pistachio and sesame brittle
Total time: 600 s
Yield: 4
Ingredients: 100 gram caster sugar; 50 gram raw, shelled pistachios; 20 gram sesame seeds; 2 nectarine; 2 yellow peach; 4 apricot; 2 passion fruit; 1/2 lime; 150 gram cherry; 2 sprig mint

Step 1

To make the brittle, grease or line a small baking tray. Heat a small frying pan over a medium-high heat and add the caster sugar (100 g) . Be careful not to stir – just gently swirl the pan around so that all the sugar melts. When a deep amber-coloured caramel has formed, sprinkle in a pinch of sea salt along with the pistachios (50 g) and sesame seeds (20 g) . Stir with a wooden spoon, then quickly tip onto the baking tray, tipping the tray so that the caramel spreads evenly. Leave to cool until set.

Step 2

Meanwhile, gently toss the sliced nectarines (2) , peachez (2) and apricots (4) with a little olive oil. Heat a griddle pan over a high heat and cook the fruit in batches for 2 minutes on each side, until tender and charred. Remove from the pan and set aside.

Step 3

Scoop the seeds out of the passion fruit halves (2) and put into a bowl along with the lime (1/2) . Mix to combine.

Step 4

Arrange the charred fruit on a large platter along with the torn cherries (150 g) . Drizzle over the passion fruit salsa. Roughly chop up half the brittle and scatter over the fruit along with the mint leaves (2 sprigs) .

Charred stone fruit salad with pistachio and sesame brittle

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