4 ripe peaches
1-2 tbsp of olive oil
A good handful of wild rocket
200g of mixed tomatoes, sliced
2 x 125g balls of buffalo mozzarella
A handful of purple basil
Freshly ground black pepper
For the Basil Oil-Dressing
50g of basil leaves
1 clove of garlic
2 tbsp of flat-leaf parsley
A dash of lemon juice
100ml of extra-virgin olive oil
Salt & freshly ground black pepper
Start by making the dressing. Tip the basil into the bowl of a mini processor and whizz until finely chopped. Add the garlic and parsley, and whizz again to combine. Add the lemon juice and half of the oil, season well with salt and freshly ground black pepper and blend until almost smooth.
Add the remaining oil and whizz once more. Leave to one side for 30 minutes for all of the flavours to mingle, then taste and add more salt and pepper as needed. You can strain the dressing though a fine sieve if you would rather a smooth vibrant green dressing.
Heat a ridged griddle pan over a medium-high heat. Cut the peaches in half, remove the stones and cut the fruit into wedges. Brush the cut sides of the peaches with a little olive oil and cook on the hot griddle pan until nicely charred.
Arrange the rocket on each plate and top with peaches and sliced tomatoes. Using your hands, tear the mozzarella balls in half and divide between the plates. Spoon the dressing over each salad, scatter with basil and finish with freshly ground black pepper.