Pour boiling water onto the lavender flowers, add sugar and lemon juice and leave to sit for 8 minutes.

Pour the mixture through a sieve and then place in the fridge.

Once it has cooled down completely, pour it over the drained cheese.

Ideally it should sit in the fridge for 12-24 hours, although you can manage with less if you are pushed for time.

Cut away the skin of the oranges and cut into slices using a sharp knife.

Half and core the peaches, cut them into rough wedges and place them in a bowl with the slices of orange.

Cut the Tuscan kale into rough pieces, place in a bowl and pour over boiling water.

Leave to sit for 4 minutes and then place in cold water. Mix the garlic with the lemon oil and set this to one side.

Cut the red onion into thin slices and chop the thyme coarsely.

Drain the water from the Tuscan kale and dab it gently with a dry tea towel.

Fold the oranges, peaches, kale, red onion, thyme and lemon oil, mixing it well, and season with salt and pepper.

Arrange on a serving dish or plate and drizzle with the marinated salad cheese.