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 1 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 lettuce, salad leaves, tomatoes, and grilled nectarines or peaches. Scatter over the cucumber and radishes with its dressing and then the herbs. Finally, crumble over the remaining feta.