Toss sliced peaches and figs into a bowl with 1 tablespoon of extra virgin olive oil and ½ teaspoon of Native Red Gum Smoked Salt and coat evenly.
Heat up a griddle pan and sear the peaches and figs on both sides until slightly caramelised and golden. Remove from pan and allow to cool.
Prepare the vinaigrette by gently whisking 2 tablespoons of extra virgin olive oil, balsamic vinegar and Salad Herbs in a small bowl.
Prepare the salad by scattering rocket leaves on a large platter. Arrange the peaches and figs on top of rocket leaves and scatter cubes of marinated feta.