Inspired by his Cornish café’s coastal setting, chef and owner of the Hidden Hut, Simon Stallard, picks favourite summer dishes for morning, noon and night on page 38 of June’s The Simple Things.

Want to make the Ewe’s cheese salad to accompany the 12-hour lamb with smoky aubergine? Here’s the recipe.

Ewe’s cheese salad from The Hidden Hut

60g pumpkin seeds
160g bulgar wheat
4 tbsp lemon juice
4 tbsp extra virgin olive oil
80g mint leaves, roughly chopped
120g parsley leaves, roughly chopped
1 small red onion, finely sliced
1.2kg watermelon flesh, chopped into 2.5cm cubes
350g ewe’s cheese or feta
Sumac, for sprinkling

1 Toast the pumpkin seeds in a dry saucepan over a medium-high heat for 3 mins or until lightly browned, shaking the pan regularly. Put to one side.

2 Place the bulgar wheat in a small saucepan and just cover with water. Put a lid on and cook over a low heat for 8–10 mins until the water is absorbed and the grains are tender. Leave to cool completely.

3 Combine the lemon juice and oil in a small bowl and season well with salt and pepper.

4 In a large mixing bowl, combine the mint, parsley, onion and watermelon. Tip in the lemon juice dressing and toss everything to coat.

5 Transfer the salad to a large serving plate. Crumble the cheese over the top of the salad, then sprinkle over the toasted pumpkin seeds. Finish with a sprinkle of sumac.