Heat a BBQ until hot and the coals are white.
Mix the oil seasalt and esplette pepper together in a big bowl. Coat all the peaches, then place on the BBQ, cook on both sides until charred and keep brushing with the oil.
Pop on a platter then coat the asparagus in the pepper oil and place on the BBQ grill for 2 minutes then repeat with the leeks.
Place everything on the platter with the peaches, top with grapes, beans and sprinkle with almonds .
Mix the vinegar in the leftover oil to make a dressing, drizzle over the whole platter, top with lemon verbena and landcress.
Heat a BBQ until hot and the coals are white.
Mix the oil seasalt and esplette pepper together in a big bowl. Coat all the peaches, then place on the BBQ, cook on both sides until charred and keep brushing with the oil.
Pop on a platter then coat the asparagus in the pepper oil and place on the BBQ grill for 2 minutes then repeat with the leeks.
Place everything on the platter with the peaches, top with grapes, beans and sprinkle with almonds .
Mix the vinegar in the leftover oil to make a dressing, drizzle over the whole platter, top with lemon verbena and landcress.
