How To Make A Grilled Peach, Mozzarella & Pesto Salad

Nut-free vegan pesto 

Ingredients:
- 1 bunch basil
- 50 ml extra virgin olive oil
- 50g pumpkin seeds
- 1/2 lemon
- 2 cloves garlic, peeled and chopped
- 2 tbsp nutritional yeast flakes (optional) 
- Pinch sea salt

Method:
1. Place pumpkin seeds in a pan on a medium heat and toast for a few minutes until they start to brown or pop. Remove from heat and allow to cool.
2. Place the basil, oil, pumpkin seeds, garlic, nutritional yeast and salt into your food processor. Squeeze in the juice of the lemon. Then, process until you have a consistency that you like – I like to keep mine a little chunky.

For the salad

Ingredients:
- 4 peaches, quartered 
- 1 tbsp olive oil 
- 2 large handfuls rocket leaves
- 500g buffalo mozzarella or burrata cheese, torn into bite-sized pieces 
- 2 tbsp pesto (recipe below)
- 2 tsp sumac
- Handful pumpkin seeds, dry-roasted  
- 6 slices of prosciutto (optional)

Method:
1. Preheat your grill to medium-high heat. Cut your peaches in half, remove the pip, and cut each half in half. Lightly brush the peaches with olive oil, place on the grill, and grill until lightly charred on all sides - about 5 minutes. Remove from the grill and leave to cool slightly.
2. Using the same method as above, dry roast the pumpkin seeds. Leave to cool. 
3. Divide rocket leaves, roast peaches, mozzarella, and prosciutto (if using) between two plates. Scatter with pumpkin seeds, dust with sumac, and drizzle with pesto. Serve. 

Whisked Away is a series by food writer and enthusiast Georgia Bateman. Unable to travel like she used to, Georgia is dreaming of places and food from around the world. Her recipes are inspired by these destinations but not intended to be true representations of local dishes.