Peaches with goat cheese and lovage

Method

• Cut the peaches vertically along the centre so you can easily twist each half apart and remove the stone. • Cut each half into 4–5 slices. Place the slices in a bowl and dress them with a squeeze of lemon juice and a little olive oil. Stir the peach slices around so they are well marinated. • Slice the cucumber into large chunks. Dice the shallot or slice it into fine rings. Add both to the peach slices and mix around. Season with salt and black pepper. The mixture should be fresh and salty while retaining its sweetness and crunch. Don’t be scared of the lemon juice—you can add quite a lot. • Mix the goat cheese with milk in a blender until it’s smooth. Transfer the mixture to a container or piping bag. • Add a dollop of goat cheese cream to each plate or serving platter. Delicately lay out the pieces of peach and cucumber. Dress with the remaining liquid from the bowl. • Garnish the salad with finely sliced lovage and sprinkle with piment d’Espelette.