Step 1

If using whole almonds, chop them on the diagonal. Heat up a small pan on a medium-high heat. Toast chopped almonds (or almond flakes) until browned and fragrant. Make sure you stir them frequently as they burn easily.

Step 2

Place maple syrup and balsamic vinegar in a small pot. Place on a low heat and simmer for about 20 minutes until the excess moisture cooks out and you are left with a thick, syrupy dressing. Beware that the mixture will thicken a lot once it cools down. If you've over-reduced your glaze and it is no longer pourable, add a small amount of water to bring it back. If your mixture is too thin after cooling, reduce it further.

Step 3

If you want to go the extra mile, you can roast your peaches for this salad, although that's by no means necessary, fresh peaches work beautifully too. To roast the peaches, slice each peach into 8 to 12 wedges. Heat up a griddle pan on a medium-high heat and brush it with a bit of olive oil. Once the pan is hot, place peaches on it raw side on, roast for about 2 minutes on each side until lightly charred.

Step 4

Trim the top of the fennel off, core it and slice it into very thin slices using a mandolin or a sharp knife. Place it in a small bowl, sprinkle with lemon juice and mix - this step prevents discolouration.

Step 5

Toss baby spinach, rocket, red onion and fennel in a small amount (1-2 tsp) of olive oil if you wish. Season with salt and a small amount of black pepper.

Step 6

Place salad base at the bottom of a large platter. Arrange grilled peaches on top and sprinkle with roasted almonds. Drizzle balsamic glaze on top and decorate with fresh basil and an extra grind of black pepper.