Grilled Peaches with Tomato, Feta and Basil

If you are looking for a starter for a BBQ main course, this one is perfect. Plus, if you’ve been grilling something that needs to rest, you’ll be able to cook this while you are waiting. Just give the grill a wipe before you start on the peaches.

Suitable for all BBQs SERVES 4

75ml extra virgin olive oil

30ml red wine, white wine or cider vinegar

½ small red onion, very thinly sliced

4 ripe peaches, cut into quarters

500g tomatoes, a mix of colours and sizes is nice, cut into bite-sized pieces a small bunch of fresh basil, leaves picked

200g feta or buffalo mozzarella, cut or crumbled into small pieces sea salt and freshly ground black pepper

Preheat the BBQ to a medium heat. To make a quick onion pickle, mix half the oil and all the vinegar together in a bowl. Stir in the red onion, add salt and pepper to taste, then set aside to macerate. In another bowl, gently toss the peaches in the remaining oil and add a pinch of salt and pepper. Place the peaches on the grill, cut-side down, and cook for 2–4 minutes on each side until lightly browned. Spread the tomatoes out over a wide serving platter and season lightly with salt and pepper, then top with the grilled peaches. Stir half the basil through the dressing and spoon over the salad. Top with the cheese, scatter with the remaining basil leaves and serve immediately.

Recipes taken from The DIY BBQ Cookbook by James Whetlor (Quadrille, £20). Photography by Sam Folan.