Method:
1 Heat a char grill pan over medium heat, add the peach slices and sweet potato slices, drizzle with oil, cook for 2-3 minutes on each side or until tender and golden.
2 Combine the snow peas, spinach, herbs, peaches and sweet potato in a bowl.
3 Using a mortar and pestle crush the pistachios and almonds, drizzle with olive oil and red wine vinegar, season with salt and pepper. Pour over the salad and toss to combine.
4 Spoon into a serving bowl and serve.