Heat up a non stick fry pan and toast the pinenuts until golden.
Slice the peaches into 5mm thick slices and lightly coat them in olive oil. Heat up the fry pan again and fry them on each side until the slices start to caramelise and show a little colour. Alternatively you can grill them on the bbq until they have nice dark grill marks on them.
Thinly slice 1/4 red onion. Cut the Tomatoes into 5mm thin slices and do the same with the avocado.
To a platter, add the rocket, then layer the tomato, avocado and peach on top.
Garnish the salad with the sliced onion, some fresh basil leaves, toasted pine nuts, salt, pepper and some olive oil. Enjoy!