Peach, Avocado & Mozzarella Salad

1. Halve the peaches and remove the stones with a spoon. Pop 1 peach half into a small food processor or blender. Add 4 basil leaves and grate in the lemon zest. Squeeze in the juice from 1 half. Pour in 2 tbsp olive oil and 1 tbsp cold water. Add a pinch of salt and pepper. Blitz till smooth, then taste. Add more salt or pepper, if it needs it. This is your dressing. No food processor? Finely chop the peach, then pop in a bowl and mash as much as possible with a fork or masher. Add the rest of the ingredients and stir to mix. Set the dressing aside.

2. Place a small, dry pan on a medium heat. When warm, add the fennel seeds and toast for 2 mins, shaking the pan often. Tip the seeds into a small bowl and set aside.

3. Halve the chunk of cucumber lengthways, then halve again. Roughly chop. Thinly slice the remaining peach halves. Halve the avocado and remove the stone with a spoon. Scoop out the flesh. Thinly slice the avocado.

4. Tumble the lamb’s lettuce into a shallow salad bowl. Scatter in the peaches, cucumber and avocado.Pour in most of the peach dressing.= and toss to mix

5. Place the mozzarella ball in the middle of the salad, or tear it into chunks and scatter ovre the salad. Sprinkle over the fennel seeds and spoon over the remaining dressing. Tear over the remaining basil leaves and crack over some black pepper to serve.