To make the chutney, put the vinegar, sugar, chopped tomato and grated half-apple, together with the zest and juice of a lime, crushed clove of garlic, grated ginger, cloves and pinch of salt in a saucepan and heat over a low heat for about 15 minutes. Next add 500 g of peach in small cubes or as chunks of peach flesh. If you’re using cubes of peach, first peel the peaches, cut them into small cubes and sprinkle a little lemon juice on top to stop them going brown. To make the chutney, put the mixture in sterilised jars and leave them face down to ensure a tight seal.
To make the salad, cut the tomato into slices and the avocado into cubes and sprinkle with a little lemon juice to stop them going brown. Put by. Place the slices of tomato on a plate with the mixed lettuce leaves, avocados and walnuts and add some homemade peach chutney on top. Give it a final drizzle of olive oil and a pinch of salt.