Cut the peaches in half and remove the stones. Brush the halves with rapeseed oil and grill them cut side down until caramelized.
Arrange the grilled peaches, raspberries and blueberries on a plate. Add a few leaves of the Thai basil, parsley and lemon verbena to the salad. Add a pinch of salt to the salad and drizzle it with some olive oil and a few spoons of XO Sauce™.
