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1. Preheat your oven to 140°c/120°c fan. Cut the peaches in half, remove the stones, and cut each half into three pieces. Transfer to a baking tray lined with parchment.
In a small bowl, mix together 3 tbsps of olive oil, the vinegar, sugar and juice of one lemon. Stir well. Pour this syrup over all the peaches so they’re well covered. Transfer to the oven for 30 mins, basting with the liquor halfway through. Once cooked and tender, remove from the oven and set aside to cool.
2. Increase the oven temp to 180°c/160°c fan. When hot, add the halved hazelnuts and roast for 6-8 mins, or until golden brown. Set aside.
3. Heat your griddle pan or BBQ. Top and tail the beans, then use a peeler to remove the ‘string’ that runs down each side of the runner bean. Take care to try and remove as little as possible. Remove the roots of the spring onions, an inch or so off the tops, and the outermost layer.
Toss the beans and spring onions in a little olive oil and season well with sea salt. Add to the hot grill and cook for 2-3 mins on each side. When cooked, they should be tender but with a little bite. Transfer to a tray and, while still hot, dress with a little more olive oil, the juice and zest of one lemon, and some freshly ground black pepper.
4. Now we assemble… Add generous spoonfuls of ricotta to the plate, followed by the peaches. Arrange the dressed runner beans and spring onions around the plate. Scatter over the roasted hazelnuts, basil leaves and rocket. Finally, drizzle over some of the cooking juices from the peaches and a generous amount of extra-virgin olive oil.
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