Method

Cut each peach into eighths around the pip and pull away the segments. Heat a heavy-bottomed grill pan to sizzling hot and drizzle with a tiny bit of olive oil. Place the peaches on the hot grill on their sides. Grill until pretty black lines appear. Turn each segment over and grill the other side. Once done, remove segments from the grill pan and place in a large serving bowl.

Meanwhile, boil water in a deep pot and blanche the peas for 10 seconds. Drain the peas and mix them in with the peaches. Add the slivers of red onion to the hot peas and peaches so that they heat through and lose a bit of their bite.

Now make the dressing. Place the minced garlic, balsamic, mustard and honey in a bowl and whisk with a fork to combine everything. Add the olive oil and whisk some more until emulsified. Taste and add salt and pepper. Dress the peas and peach mixture with the dressing, and toss. Lastly add the mint leaves, tearing some of the bigger leaves to release more flavour. Give the whole salad a good pinch of Maldon salt and freshly ground black pepper.

By Cara Brink