Begin by slicing the zucchini lengthwise into half-inch thick strips. Cut the peaches into wedges, ensuring to remove the pit.

Preheat your grill or a large griddle pan over medium heat for about 5 minutes. Add a tablespoon of olive oil to the grill grates to prevent sticking. Place the zucchini slices and peach wedges on the grill, cooking for about 3-4 minutes per side.

Once grilled, remove the zucchini and peaches from the heat and set them aside to cool slightly.

While the grilled ingredients cool, rinse and dry the rocket salad and fresh basil leaves. Crush the walnuts to your desired size.

In a blender, combine the preserved lemon, remaining olive oil, Dijon mustard, apple cider vinegar, and maple syrup. Blend until smooth and creamy.

On a large serving plate, lay the rocket salad as the base. Artfully arrange the grilled zucchini strips and peach wedges on top.

Drizzle the prepared dressing over the assembled salad just before serving.