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Season the lamb with sumac and cracked pepper. Place under a hot grill until the skin is nicely caramelised then remove from the heat and rest.
Cut the peaches in half, stone then slice into eight pieces. Sprinkle with vanilla sugar and place under a hot grill to caramelise.
For the tabouleh, combine the cooked barley, herbs, onion, watermelon juice and oil. Season with salt and freshly cracked pepper.
To make the lemon yoghurt, combine the lemon zest, yoghurt and sea salt.
To serve, spoon the tabouleh mix on to the centre of a large plate, slice the lamb fillet in half lengthways, then place on salad. Spoon the yoghurt on to the lamb and top with grilled peach. Garnish with watercress and serve with a chilled rosé or blanc de pinot.
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