20g panko breadcrumbs
Handful of fresh oregano, finely chopped
½ red onion
700g colourful tomatoes
Pinch of sugar
1 tbsp olive oil
1 tsp balsamic glaze
Large handful of rocket leaves
5-8 tbsp ricotta
Start by adding the breadcrumbs, oregano and couple of sprays of the oil to a frying pan and cook on a medium heat for a few minutes. When golden brown, remove from the heat and set aside.
Meanwhile, chop the onion into thin half moons and add to a large bowl. Segment the tomatoes and add them to the bowl as well along with a generous pinch of sugar, the olive oil, balsamic glaze and seasoning.
Put a grill pan on a high heat then start segmenting the peaches. When the pan is hot, spray a little oil – if the pan sizzles then it's ready. Put the peaches in and grill for a few minutes on each side. If you see dark grill marks then they are ready to turn. Remove from the heat when both sides are grilled and cool for a moment.
Add the peaches to the large bowl with a large handful of rocket and gently stir all the ingredients. Serve the salad and dollop the ricotta on top, then scatter the fragrant breadcrumbs on top of the cheese.