Method

• Cut the peaches, de stone and cut in to wedges
• Heat a pan on high heat and add a small amount of olive oil
• Cook the peaches until caramelised before turning and repeating on the other side
• Set the peaches aside while preparing the rest of the salad
• Cook the buckwheat and allow to cool
• Finely slice the fennel bulb either by hand or using a mandolin
• Toss together the cooked buckwheat, rocket leaves, fennel and peaches
• Dress the salad with the Extra Virgin Olive Oil Vinaigrette to taste
• Add salt and pepper to the salad to taste