This is the easiest salad, although finding blackboy peaches may prove the hardest thing because they have a short season. In New Zealand, that is right now! You’ll find them in selected shops, and you can order them direct from orchards online. They’re glorious things!
(Blackboy is the traditional name for these peaches, but if you have an issue with it, call them blood peaches.)
To whip them into a salad, wash and dry off fuzz (you can peel them if you wish) and slice. Put in a bowl with fresh sliced or chopped hot green chilli – quite a bit to give them a buzz. Drizzle with a fruity extra virgin olive oil and sprinkle with flaky sea salt. They’re good to go.
You can add mint or basil, or coriander, lime leaf ‘fluff’ (blitzed fresh lime leaves), crushed coriander seeds or dukkah. And mix blackbody peaches with golden queen peaches for a bright whack of colour.
The peaches usually have a nice tang, but if they are a tad flat, a squirt of vinegar can bring them alive. Try white wine, tarragon, red fruit or raspberry vinegar, or moscato vinegar.
Serve the salad with roast chicken, roast duck, pulled pork, or roasted eggplants (drizzled with honey, pine nuts, that sort of thing), or a couscous salad with nuts and dried apricots. Anything like that will work. Here are a couple of eggplant ideas.