Ingredients
GF, RSF, VEG 
6-8 
1 hr (15 mins if not roasting peaches) - 4 large handfuls rocket
- 5 large peaches
- 250g buffalo mozzarella
- 1 small bunch basil
- ¼ cup pumpkin seeds (pepitas)
- ¼ cup sunflower seeds
- 1 tbs black sesame seeds
- 2 tbs olive oil
- ¾ cup balsamic vinegar
- Sea salt
Method
- Slice the peaches into quarters and place them onto a paper lined baking tray.
- Drizzle the peaches with a little balsamic, then place them into the oven for about 1 hour at 180 degrees celsius (if you are tight on time you could use fresh peaches instead of roasting them).
- Once cooked, remove the peaches from the oven and set aside to cool until warm.
- In a small pot, simmer the balsamic vinegar for 10-15 minutes until reduced.
- Toast the seeds in a pan with a pinch of salt until lightly browned, remove from the pan and set aside.
- Place the rocket into a large serving bowl, add olive oil and mix through with your hands.
- Tear the basil leaves up and add them to the rocket.
- Add the warm peaches, buffalo mozzarella and sprinkle the toasted seeds.
- Pour over the balsamic reduction and serve.
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