- 1 tbsp black peppercorns, roughly crushed
- 150g/5½oz goats' cheese, cut into three pieces
- 1 ripe peach, peeled and chopped
- squeeze lemon juice
- 1 tbsp chopped fresh parsley
- For the peppered goats' cheese, place the crushed peppercorns into a shallow dish. Press one side of each piece of goats' cheese in the crushed peppercorns.
- Heat a small frying pan over a medium heat and fry the cheese for three minutes on each side.
- For the peach salsa, place the peach pieces, lemon juice and parsley into a bowl and mix well.
- To serve, place the goats' cheese pieces onto a small plate and spoon over the salsa.