1. Heat a barbecue or griddle pan to medium-high.
2. Slice each peach half into quarters, brush the cut sides with olive oil and season with black pepper.
3. Place peach slices, in batches, onto pre-heated barbecue for 1–2 minutes each side, or until griddle marks appear.
4. Remove from heat and allow to cool, repeating with remaining peach slices.
5. To make dressing, combine all the ingredients together in a small mixing bowl, whisking until well combined. Alternatively, place in a small food processor and blitz until smooth and well combined.

To Serve: Scatter mixed leaves, basil and mint over a large serving platter, top with the barbecued peach slices, prosciutto, mozzarella, smoked almonds and season with salt and pepper.

Drizzle over the basil and lemon dressing, and serve immediately.