Combine salt, fennel seeds, chilli flakes and lemon rind in a snap-lock bag.
Pound with a rolling pin until finely ground and fragrant (You can also use a pestle and mortar).
Combine with the other dressing ingredients and set aside.
Heat a griddle pan.
Drizzle the cut side of the peach or nectarine with the olive oil. Sprinkle cut side with sugar. Season with salt and pepper.
Cook, cut-side down, for 3 minutes or until caramelised. Turn. Cook for 1 minute or until heated through.
Transfer to a plate. Cut each of the fruits half in half. Set aside.
Arrange rocket on a large plate. Tear each bocconcini
ball into 2 pieces. Top rocket with the bocconcini balls.
Top with the slices of griddled nectarine. Season with pepper. Whisk dressing and drizzle over the salad.
Recipe reprinted with permission of Life is a Zoo Biscuit
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