Grilled Peach, Prosciutto & Mozzarella Salad

3 ripe but firm peaches, sliced into wedges

1 tbsp The Good Oil extra virgin rapeseed oil

1–2 tbsp The Good Oil extra virgin rapeseed oil, extra for loosening pesto

3 large handfuls salad leaves such as mesclun or rocket

80g prosciutto, or streaky bacon cooked until crisp, or grilled halloumi for a vegetarian option

1 large ball fresh mozzarella, torn

3 tbsp basil pesto

1 tbsp balsamic glaze, to drizzle

2 tbsp pine nuts

Fresh basil leaves, to finish

Flaky salt and freshly cracked black pepper

Drizzle the peach slices with the first measure of rapeseed oil and season lightly with salt and pepper.

Heat a frying pan or BBQ grill plate over medium high heat. Add the peaches in a single layer and sear briefly on each side until lightly caramelised. Take care not to cook them through, they should be just warmed and still hold their shape. Remove from the heat and allow to cool slightly.

(Optional) If using bacon, cook until crisp, drain and break into pieces. If using halloumi, slice and grill in a lightly oiled pan until golden on both sides.

(Optional) Lightly toast the pine nuts in a dry pan over medium heat for 1–2 minutes until golden and fragrant. Set aside.

Arrange the salad leaves on a serving platter or shallow bowl. Drape over the prosciutto, bacon or halloumi, scatter with the torn mozzarella, then top with the grilled peach slices.

In a small bowl, mix the pesto with enough extra rapeseed oil to loosen it to a spoonable consistency. Drizzle over the salad, followed by the balsamic glaze.

Finish with the pine nuts, fresh basil leaves and a generous grind of black pepper. Serve immediately.