Ingredients

• • 3 ripe but firm peaches or
  nectarines (about 450g), stoned
  and sliced very thinly
  • 3 kiwi fruit (gold if you can find
  them), peeled and sliced very thinly
  • 4 passion fruit, pulp scooped out
  (2 for the dressing, 2 to finish)
  • 150g fresh raspberries

  For the dressing
  • 2 tsp LittlePod Vanilla Paste
  • Juice of 1–2 limes, to taste
  • 1 tbsp extra virgin olive oil
  • 1 tsp fish sauce (optional)
  • 1 small red chilli, finely sliced (optional)
  • Pinch of flaky sea salt
  To finish: small mint leaves
  and mint flowers if available

  Optional addition (choose one):
  • 200g good smoked salmon,
  cut into thin ribbons
  • 8 very fresh king scallops (about 200g), sliced into thin discs

Method

1.Make the dressing: whisk the LittlePod Vanilla Paste, the pulp of
2 passion fruit, lime juice, olive oil, fish sauce (if using) and a pinch
of salt together. Taste – it should be bright and sharp, with the
vanilla giving warmth and depth rather than sweetness. Add a
little chilli if you want some heat.
2. Chill the plates. Slice the peaches and kiwi as thinly as you
can (a mandoline or a very sharp knife), keeping the fruit cold
until you are ready to plate.
3. Fan the peach and kiwi slices in overlapping circles on each
plate, alternating the colours, leaving a little space in the centre.
4. If using scallops, lay the thin discs among the fruit, spoon over
a little dressing and leave for 5–10 minutes to lightly “cure” in
the lime. If using smoked salmon, tuck the ribbons between the
fruit just before serving – it needs no curing.
5. Spoon the remaining dressing and the rest of the passion
fruit pulp over the top, so it pools around the fruit.
6. Pile a small cluster of raspberries in the centre of each plate
and finish with mint leaves, mint flowers and a few flakes of
sea salt. Serve immediately.