1 handful of pumpkin seeds
½ tbsp maple syrup
1 pinch of chilli flakes
Sea salt, to taste
2 peaches, stoned and sliced
4 tart plums or 50g gooseberries, sliced
A few redcurrant clusters
½ small bunch tarragon, leaves only, picked or a few fennel fronds
½ lemon, juice only
¼ small red chilli, deseeded and diced
Cracked black pepper
Preheat the oven to 180C. Mix the seeds with the maple syrup, chilli and sea salt and roast on a flat baking tray lined with greaseproof paper for 5 mins.
Assemble the peaches, gooseberries and redcurrants on a plate. Mix the tarragon leaves with the lemon juice, salt, chilli and a generous pinch of pepper.
Pour the dressing over the fruit, sprinkle over the pumpkin seeds and serve with some lovely grilled mackerel or lamb chops.
Recipe: Olia Hercules