Summer Salad with Roasted Plums and Hazelnuts

Serves 4

 6 plums, halved

 40g shelled hazelnuts or cobnuts

 200g watercress or baby spinach

 100g soft, creamy cheese such as Chaorce or a rinded goat cheese, at room temperature

For the dressing

 2 tbsp extra virgin olive oil

 1 tbsp red wine vinegar

 Salt and pepper

Heat the oven to 200C/180C fan and put the halved plums, flesh-side up in a small, lightly greased dish. Bake for about 25-30 minutes until soft, then set aside to cool.

Roughly chop the nuts (no need to skin them if they're not ready peeled) and toast them in a small, dry pan on a medium-high heat until golden, then set aside to cool.

Whisk together the ingredients for the dressing, and season to taste, tipping in any juices from the plums too. Toss with the watercress until well coated, then divide between bowls.

Cut the plums into wedges, then arrange on top of the leaves, along with chunks of the cheese. Scatter with roasted nuts to finish.

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