Preparation

1. In a frying pan, lightly toast the peeled hazelnuts. Finely chop them in a mortar and add a splash of lime or lemon, salt, an envelope of Get Glowing by Cokare and a couple of tablespoons of extra virgin olive oil. Add a pinch of salt and set aside.
2. Peel the onion and cut into fine julienne strips. Wash and cut the tomatoes into not very large wedges. Peel and cut the peach into cubes.
3. Slightly break up the belly and plate on a tray with the tomato, onion, and diced peach.
4. Cover with the vinaigrette, some fresh rosemary leaves, flaked salt and pepper.