Grilled Stone Fruits with Broccoli Salad

• 1 head of broccoli
• Juice of 1 lemon
• Salt and freshly ground black pepper
• Bulgur wheat or couscous, cooked 
• Olive oil 
• 2 peaches, halved 
• 2 nectarines, halved
• 4 apricots, halved
• 30ml honey
• 2 x burrata balls or halloumi blocks 
• 12 slices coppa ham or charcuterie of your choice (optional) 
• 8 breadsticks 
• Balsamic vinegar, to serve
• >Watercress or rocket, to serve

Allow a casserole of water to come to the boil. Place the broccoli in the water for 30 seconds until bright green. Remove and place into ice-cold water.

Cut the broccoli into bite-sized pieces and place in a blender. Blend until ‘riced’.

Stir lemon juice, salt, and pepper through the riced broccoli, toss with cooked bulgur wheat or couscous and a good drizzle of olive oil and set aside.

Place a Le Creuset 32cm Classic Rectangular Grill over medium heat. Brush the stone fruits with honey and olive oil.

Once hot, place the stone fruit, cut side down, onto the grill. Grill for 2 minutes on either side and remove.

Drizzle the burrata with olive oil, salt, and pepper. Serve with the grilled stone fruits (drizzled with a bit of balsamic vinegar) and enjoy with coppa ham, breadsticks, and broccoli salad. Serve with fresh watercress or rocket.