Brush the peach quarters with 1 tbsp olive oil. Cook on a smoking hot griddle pan for 2-3 minutes on each side until caramelised and well coloured. Set aside.
Put the goat's cheese in a bowl, season and roughly mash. Use your hands to roll into bite-size balls – about 16 in total. Place on a lined baking sheet and chill in the fridge for 15 minutes.
Meanwhile, finely chop the pistachios with a knife or in a mini food processor. Spread them out on to a tray.
Once the goat's cheese has chilled, remove from the fridge. Roll each ball in the pistachios until well coated.
To serve, whisk the remaining olive oil with the honey and balsamic. Arrange the rocket on a platter, then top with the griddled peaches and goat's cheese balls and drizzle with the dressing. Finally, sprinkle over any remaining chopped pistachios.