Ingredients

• 200g Mainland creamy feta
• 125g/ half a cup plain/ natural Greek yoghurt
• 2 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil plus extra to drizzle
• Half a telegraph cucumber
• 4 radishes, finely sliced
• 1 tablespoon white wine vinegar
• 1 teaspoon sugar
• Half a teaspoon salt
• 3 large or 4 small nectarines or peaches
• 2 baby or one large cos lettuce, leaves separated and torn into bite sized pieces
• 75g bitter salad leaves such as chicory or peppery such as rocket
• 200g cherry tomatoes, halved
• A handful of fresh soft herbs such as basil, mint, dill and coriander leaves

1. Crumble 150g of the feta into a bowl with the yoghurt, lemon juice and olive oil and mash and whip until smooth and creamy, you can do this in a food processor if you like. Set aside.
2. Cut or scrape out the seeds of the cucumber and discard. Slice the cucumber and put in a bowl with the sliced radish, vinegar, sugar, salt and toss well. Set aside for 10 minutes, tossing once or twice.
3. To serve, heat a barbecue or grill plate to hot.
4. Halve the nectarines and discard the stones. Cut each half into thick wedges and drizzle with a little extra oil then toss well to coat. Cook for about 1 minute each side until charred. Set aside to cool a little.
5. Spread the whipped feta on a serving plate and top with the lettuces, tomatoes and peaches then scatter over the cucumber and radishes with its dressing and finally the herbs and crumble over the remaining feta.