Halve the peaches, discard the stones and place them in a large jar.

In a saucepan, add the white wine vinegar, maple syrup, water and salt; bring to a boil.

Remove from the heat and pour over the peaches in the jar.

Once cooled and not steaming, place a lid on the jar and place in the fridge for 1 hour until cold.

To toast the almonds, preheat the oven to 160°C fan.

Spread the almonds out on a baking tray and place in the oven for 10–12 minutes until darkened and fragrant.

Remove and set aside to cool.

Place the bulgur wheat in a saucepan with 250 ml water and a pinch of salt.

Bring to a simmer and cook uncovered for 10–12 minutes, until tender and almost all of the water has been absorbed.

Remove from the heat, place a lid on the saucepan and leave to steam in the residual heat for 4–5 minutes, until all of the water has been absorbed and the bulgur wheat is fluffy.

Allow to cool.

Cut the cucumber in half lengthways, scrape the seeds out of the centre and finely slice.

For the dressing, in a small bowl, whisk together the lemon juice, maple syrup, Dijon mustard, olive oil and a pinch of salt and pepper.

Place the bulgur wheat and chickpeas in a medium bowl, along with the rocket and basil.

Drizzle over the dressing and toss to combine.

Serve the bulgur wheat and chickpea salad on plates and top with 2 pickled peach halves, sliced cucumber and toasted almonds.