Grilled peach, ricotta and fennel salad

Directions

1. 1
   Heat a barbecue grill or griddle pan over a medium heat.
2. 2
   Cut the peaches into quarters, removing the stone.
3. 3
   Brush the peach slices with the oil, and drizzle over the maple syrup.
4. 4
   Sprinkle on the thyme and sea salt.Grill the peach slices for 3-4 minutes on each side, until lightly charred.
5. 5
   Remove from the grill and set aside.Wash and drain or pat dry the spinach leaves. Set aside.Slice the cucumber finely either using the blade attachment of a spiraliser, or a vegetable peeler. Set aside.To assemble the salad, scatter the spinach leaves onto a serving platter and arrange the cucumber over the top.
6. 6
   Place the grilled peaches around the platter, and crumble over the ricotta.
7. 7
   Garnish with the fennel fronds.
8. 8
   Drizzle with the basil oil (if using) right before serving.