Heat a griddle pan until searing hot, then add the peach wedges and grill for a minutes or so on each cut side until there are char mark and flesh is starting to soften. (Don’t cook for too long, as you don’t want mushy peaches. You still want the flesh to retain some firmness.)

Arrange the salad leaves on a large platter and scatter over the peach wedges.

Tear up mozzarella and dot it amongst the peaches.

Top with the basil leaves.