1. For the pickled onion, bring the vinegar and sugar to a boil in a small saucepan over high heat. Stir until sugar dissolves. Pour over the onion in a metal bowl. Set aside for 1 hour then drain. (Keeps for weeks in the vinegar.)

2. For the candied almonds, place all ingredients in a small non-stick frying pan over medium heat. Once the liquid starts simmering, stir regularly so the caramel doesn't catch on the base of the pan. Cook for 7 to 8 minutes until the caramel coats the nuts then transfer to a paper lined tray. Leave to cool for 30 minutes until the caramel hardens. Break the nuts up by hand then roughly chop some into half, some into smaller pieces. (Will keep for 5 days.)

3. For the dressing, shake ingredients in a jar. (Keeps for 2 days.)

4. To assemble, place the rocket in a large mixing bowl with half the peaches and pickled onion. Drizzle with half the dressing and gently toss. Pile half of this into a serving bowl and sprinkle with half of the remaining peaches and onion and half the feta and half the nuts. Place the rest of the salad from the mixing bowl and all the remaining peaches, onion, feta and nuts. Drizzle with remaining dressing and serve.

To make ahead, prepare all the components separately then assemble just before serving.

This recipe features in RecipeTin Eats' barbecue Christmas menu