Heat up a griddle pan and lightly grease with oil. Cut the peaches in half and remove the stone. Place the peaches onto the griddle pan and leave to cook for 3 minutes on each side (you want nice griddle lines across the fruit).
Place a small pan of water on to boil, and then boil the broad beans on to cook for 2 minutes until tender. Drain from the water and set aside.
In a small bowl whisk together the olive oil, lemon juice, cracked black pepper and pinch of Maldon salt.
On a large serving platter arrange the wild rocket and then top with the griddled peaches torn mozzarella, serrano ham and scatter around the blanched broad beans. Drizzle over the lemony dressing and then garnish with mint leaves.
