Heat sufficient water in a non-stick pan. Add snow peas and salt and blanch.
Heat 1 tbsp olive oil in a non-stick grill pan. Thickly slice the peach halves, put them in this pan and grill.
Put a few ice cubes in a large bowl, add water. Drain the snow peas and soak in the chilled water.
Flip the peach slices when the underside turns golden with grill marks.
Drain the snow peas from chilled water and pat them dry.
When the peaches turn golden from both sides, switch off heat.
Roughly cut snow peas and halve cherry tomatoes.
Put snow peas in a large mixing bowl, add cherry tomatoes, tear lettuce leaves and add. Break cottage cheese into pieces and add. Add salt, freshly crushed black peppercorns, juice of ½ lemon, extra virgin olive oil and mix gently.
Keeping aside 2-3 grilled peach slices for garnishing, add the rest to the bowl and mix.
Transfer the salad into a serving bowl, place the reserved peach slices on top and serve immediately.