In season, fresh and spilling over the shelves in the shops, use this gorgeous produce to create summer-ready fruit recipes

LAMB CHOPS WITH NECTARINE AND MINT SALSA
Serves: 4
Prep: 25 min
Cook: 10 min

INGREDIENTS
For The Chops
8 lamb chops
2 tbsp olive oil
For The Salsa
2 nectarines, chopped
1 tbsp mint, finely chopped and extra
sprigs for serving
red pepper, chopped
red onion, finely chopped
1 tbsp balsamic vinegar
2 tbsp lemon juice

METHOD
For The Chops
1. Preheat a griddle pan over high heat.
2. Drizzle the lamb chops with oil and season well with salt and pepper.
3. Grill the chops for 3–4 minutes per side until cooked through, then remove from the heat and rest for 5 minutes before serving.
For The Salsa
1. Combine all the ingredients together.
2. Serve the lamb chops topped with a spoonful of salsa and a few sprigs of mint.

PAPAYA COCONUT SQUARES
Makes: 9 squares
Prep: 25 min
Cook: 40 min

INGREDIENTS
For The Crust
cup nutty wheat flour
cup oats
cup desiccated coconut
tsp salt
1 tbsp honey
3 tbsp coconut oil, melted
cup plain yoghurt
1 egg, beaten
For The Filling
1 cups papaya puree
3 eggs
1 tbsp lemon juice
3 tbsp honey
Pinch salt
3 tbsp corn flour
3 tbsp water
To Serve
2 tbsp desiccated coconut
cup coconut
flakes, toasted

METHOD
For The Crust
1. Preheat oven to 180°C and line a 20 × 20 cm baking tin with baking paper.
2. Combine flour, oats, desiccated coconut and salt. Add the honey and coconut oil and mix.
3. Add in the yoghurt and egg to form a soft dough.
4. Press the dough into the baking tin and bake for 12–15 minutes until golden brown.
For The Filling
1. Whisk the papaya puree, eggs, lemon juice, honey and salt together, until combined.
2. Mix the cornflour and water together to form a paste and whisk it into the papaya mixture.
3. Pour the filling over the crust and bake for 20–25 minutes until the filling is set in the middle.
To Serve
1. Allow to cool completely before cutting into squares and topping with coconut.

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