• Cook the faro according to the package directions and set aside to cool.
• Meanwhile, cut 2 of the peaches in half and pull out the stone. Drizzle with 2 tablespoons of olive oil and sprinkle with salt. Heat up a grill pan or BBQ and grill the peaches cut side down for about 8 minutes, until the peaches have char marks. Turn over and grill the other side for about 4-5 minutes. You don’t need to remove the peach skin.
• Dice the grilled peaches and mix it through the faro. Add the diced avocado and mix well. Place the faro on a platter or in a serving bowl. Top with the baby salad leaves, cherry tomatoes, mozzarella, sliced avocado and sliced peaches.
• Add the basil leaves to the top of the salad. Tear the mozzarella into large chunks and place over the salad.

For the dressing

• Mix all the ingredients together in a bowl or measuring cup and whisk to combine, or use and immersion blender. Drizzle over the salad just before serving.