Scorched peach, courgette, burnt apple purée, goats curd and Savory granola by David Hetherington of The Finnieston in Glasgow

Summer is one of my favourite seasons in the year. Each season produces great ingredients but summer definitely brings out the biggest freshest flavours, creating tasty light dishes!

With a plethora of seafood readily available in Scotland it makes my job at the Finnieston an absolute doddle, allowing the produce to sing for itself!

This dish, funnily enough is fish less, I love to have strong tasty vegetarian dishes on our menu which compliment and sit along side the cornucopia of seafood we have on offer in the restaurant.

For more information visit http://www.thefinniestonbar.com

Ingredients: Serves 4

2 fresh peaches

2 courgettes

100g goats curd

6 Granny Smith apples

10ml olive oil

10ml lemon juice

1g sea salt

Savoury Granola:

20g oats

10g linseed 

Pinch of toasted fennel seeds

10g pumpkin seeds

10g raisins

3g Maldon Sea Salt

20g maple syrup

Method:

1.    Place a small pot of water on to boil, once boiling pop in the peaches and count to ten. Then immediately place the peaches into iced water.

2.    Once cooled, peel off the skin and portion the peaches into 8 wedges.

3.    Peel the courgettes into ribbons with a potato peeler and mix in a bowl with the lemon juice, olive oil and seasoning.

4.    Half the apples and place flesh side down in a frying pan, darken them well on the stove then pop in the oven at 180ºC for 25min or until very dark or “burnt”. Next purée in a food processor until very smooth.

5.    Now all that is left to do is make our granola and build our plate.

6.    Mix all granola ingredients together in a pot, heat to soften the maple syrup and mix thoroughly to coat all ingredients. Spread out the mixture on a tray to dry in a cool dry place.

7.    With a blow torch or under the grill char the peach pieces, and arrange on a plate with the courgettes. Then split the goats curd between the plates and dot the apple purée around the sides. Finally sprinkle with granola and feel free to add flourishes of colour with some edible flowers or herbs.

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