BBQ Peach, Ricotta and Rocket Salad with Maple Balsamic Reduction

For the croutons:

• 1 ciabatta roll
• 60ml extra virgin olive oil
• 60ml pure maple syrup (preferably amber syrup for its rich taste) 
• 2 tbsp chopped fresh parsley
• Salt and pepper, to taste

For the balsamic reduction:

• 1 cup pure maple syrup (preferably dark syrup for its robust taste)
• 2 ½ cups balsamic vinegar

For the salad:

• 3 peaches, ripe yet slightly firm peaches, halved and pits removed.
• 60ml pure maple syrup (preferable amber syrup for its rich taste)
• 1 cup ricotta cheese
• 1 bag rocket salad

To make the croutons:

1. Preheat oven or air fryer to 180°C.
2. Roughly rip the ciabatta roll into shreds and place in a bowl. Add the olive oil, maple syrup, parsley, salt and pepper and toss to make sure the bread is coated.
3. Spread the bread out on a baking tray or the air fryer tray.
4. Cook for 13-15 minutes in the oven or 5 minutes in the air fryer until crisp and golden. 

To make the balsamic reduction:

1. Combine the maple syrup and balsamic vinegar in a pan and whisk well.  
2. Bring to a boil then reduce to a low boil.
3. Cook for about 20 minutes until the liquid is reduced in half and the balsamic glaze coats the back of a spoon. 

To make the salad:

1. Heat your BBQ over medium-high heat. While it heats, brush the peaches with the maple syrup over the cut side and place a batch onto the hot grill, cut-side down.
2. Grill for a couple of minutes, then turn slightly to create a crosshatch pattern on the flesh.
3. Grill for another couple of minutes until golden-brown and slightly softened. Repeat with the remaining peaches.
4. To serve, top the rocket leaves with the croutons, peaches and ricotta and drizzle with the maple balsamic reduction.