Halve and pit the stone fruits. Give the grapes a soak in cold water for 5 minutes.

Toss stone fruit and grapes in 2 Tbsp of olive oil and salt, to taste.

Heat BBQ to medium.

Place fruits cut-side-down on the grill, grapes in the whole bunch, and leave until there are nice grill marks – around 8-10 minutes.

In a bowl, combine the remaining olive oil, honey, lemon juice, and herbs to make a vinaigrette.

In a high-heat dry pan, put the crushed nuts – toast until fragrant, stirring often. This happens fast, so stay close!

On a platter (or divided between tupperware containers!) put the grilled stone fruit, prepared turkey strips, drizzle vinaigrette, top with the toasted nuts. Season with salt to taste.