3 firm peaches, halved, flat peaches are nice, if you can get them
3 ½ tbsp extra virgin olive oil
pinch of red chilli flakes
pinch of fennel seeds
juice ½ lemon
1 tbsp capers, rinsed
2 slices day-old sourdough, torn into chunks
handful wild rocket
small pack basil, leaves picked
fennel fronds, from the crispy pork belly recipe (optional)
Quick-pickle the shallots in a bowl with the cider vinegar and sugar. Destone and slice the peaches.
Put the peaches in a bowl and toss with 1/2 tbsp olive oil, the chilli flakes, fennel seeds and some seasoning. Heat a griddle pan over a high heat and sear the peaches for 2 mins each side until they have char lines on them. Remove from the heat and allow to cool.
Pour the vinegar from the shallots into a bowl and whisk together with the remaining olive oil and some seasoning to make a dressing.
Put the peaches in a salad bowl or sharing platter with the lemon juice, shallots, capers and bread, season well and pour over the dressing. Add the rocket, basil and fennel fronds (if using), and toss thoroughly with your hands to combine.