Grilled peach and basil salad? You might be thinking What the heck? What a strange combination. You may be sceptical now but we guarantee this salad is a must-try; it’s delicious, and uncouth and is sure to be a hit at any barbecue.

Serves 6-8.

Ingredients

• 5 ripe yellow peaches, cut into pieces, keep cores aside
• 50ml red wine vinegar
• 1/2 bunch basil, leaves picked, stalks reserved
• 1 small tub of fresh bocconcini

Method

1. Place peach cores in a medium saucepan, add vinegar, basil stalks and enough water to just cover cores, this
2. Place over low heat and cook, stirring occasionally, for 1 hour 30 minutes for flavours to develop.
3. Strain, reserving liquid and cores separately. Return liquid to pan over high heat, bring to the boil and cook for 10 minutes or until reduced by half.
4. Heat a chargrill pan or barbecue on high.
5. Grill peach meat, skin-side down, for 3 minutes or until blackened.
6. Cut cheeks into thirds and toss with reduced peach juices and basil leaves.
7. Top with bocconcini and edible flowers, if using, and drizzle with oil to serve.