Grilled Peach and Bocconcini Salad
The combination of warm sweet peaches, smooth bocconcini (baby mozzarella) and a vibrant dressing is a great contribution to any Summer barbecue or festive spread.
Heat a large pan over a medium to high heat. In a bowl, toss peach wedges in extra virgin oil. Cook peaches for 1-2 minutes either side or until starting to brown but still firm. Remove from heat.
In a bowl, toss dressing through greens then scatter on a large platter. Top with grilled peaches, bocconcini and basil. Finish with a little more cracked pepper and an extra drizzle of extra virgin olive oil.