Juicy stone fruit. Crisp greens. Creamy... cottage cheese? Yes, you read that right. We love soft Italian cheeses like Burrata and Stracciatella. But in the UK, they're a lot harder to find and can be quite expensive. Trust us, you can feel just as chic, elegantly dolloping cottage cheese on your summer salads. No burrata, no problem.

For this recipe you will need:

serves 2-4

• 200g (= 1 small tub) cottage cheese
• 60g rocket (= 1 bag) or your favourite greens ex. Lambs Lettuce, Spinach)
• 2 nectarines (works best if still a little crunchy/not too ripe)
• 1 handful of tenderstem broccoli (greenbeans also works)
• 100g nibs etc. Barley, Spelt & Walnut savoury Granola
• Fresh basil

for the dressing

• 3-4 tbsp extra virgin olive oil
• 1 tbsp balsamic
• 1 tbsp red wine vinegar
• pinch of salt 
• crack of pepper
  

Method:
1) Place tenderstem into a hot dry frying pan, on medium-high heat. Add a pinch of salt and press with a saucepan lid; leave this on while they cook so they steam slightly. Cook for about 5 minutes turning half way through, until just starting to bend. Set aside.
2) In the same pan drizzle olive oil and arrange your ~1cm thick slices of nectarine. Cook about 2 minutes per side. A little char is a good thing. Remove from the heat.
3) In a bowl, tip out the entire contents of your cottrage cheese and mash with a fork until all the little pea sized lumps are broken down.
4) When ready to serve, layer your salad: leaves first, then basil (whole or torn leaves), followed by tenderstem broccoli and nectarine. Dollop the cottage cheese in creamy clumps before drizzling over the dressing. Finally, sprinkle a generous handful of savoury granola for perfectly seasoned crunch. 

Serve as an appetiser or the main event. With bread for mopping up the juices, or without.

Bon appetit.