Food Grilled peach panzanella Serves 2 Ingredients For the salad 455g ripe yellow peaches 2 tbsp extra-virgin olive oil 2 (2.5cm-thick) slices sourdough bread 2 tbsp fresh roughly torn basil Sea salt Freshly ground black pepper For the dressing tsp almond extract 2 tsp sherry vinegar 2 tsp minced shallot 1 tbsp extra-virgin olive oil Method Make the dressing: whisk the almond extract, vinegar, shallot and oil together in a small bowl. Make the salad: halve the peaches from stem to bottom. Remove the stones and put the fruit in a large bowl. Drizzle with 1 tbsp of the oil, season with a pinch of salt and pepper, and toss to coat. Drizzle the remaining 1 tbsp of the oil on both sides of the bread slices and season with salt and pepper. Arrange the bread slices on a rack under a hot grill and place the peaches cut-side down in the centre (dont rinse the bowl; set it aside). Grill the bread for one minute on each side, until lightly toasted. Grill the peaches until the bottoms are caramelised and lightly charred (about three minutes). Flip the peaches and cook for an additional three minutes on the other side. Cut the toasted bread into 2.5cm cubes and put them in the peach bowl along with all the crusty crumbs left behind on the cutting board. Slice each peach half in half again, or into large chunks if the peaches are larger, and put them in the bowl. Drizzle the dressing over the peaches and bread, and set aside to marinate for 5-10 minutes. Toss the torn basil on top, season with additional salt and pepper if needed, and serve.