Ingredients:
4 ripe peaches
30ml olive oil, plus extra to drizzle
500g stale bread, torn into large chunks
2 garlic cloves, lightly bashed with a rolling pin, skin on
1 red onion, very finely sliced
250g wild rocket leaves or watercress
250g good quality burrata
Sea salt flakes
100g toasted almonds, crushed
Small bunch fresh basil leaves
4 tbsp fresh tarragon leaves
60ml extra-virgin olive oil
For the dressing: ½ peach, stoned
100ml olive oil
1 tbsp white wine or apple cider vinegar
Juice ½ lemon
Method
Heat the oven to 180°C/160°C fan/gas 4. Put the torn bread and garlic on a baking tray, season with salt and pepper and drizzle with olive oil.
Toast for 10 - 15 minutes until golden and crisp, tossing halfway through.
Cut the peaches in half and remove the stones. Cut each half into 3 equal pieces.
Brush the peaches with olive oil and heat a griddle pan until smoking hot. Griddle the peaches for 3 minutes on each side until clear char lines appear. You may need to do this in batches.
For the dressing, whizz the ingredients together in a mini food processor until smooth.
Put the sliced onion and a third of the dressing into a medium mixing bowl and toss together, then add the bread, discarding the garlic.
Assemble the salad on a platter by dotting the bread and onion around, then the peaches.
Add the rocket and tear the mozzarella over the plate and season with salt.
Scatter with the almonds, then drizzle with the remaining dressing. Just before serving, drizzle with the extra-virgin olive oil.
