Cut each peach half into roughly 1cm rounds and use some kitchen roll to soak up any juice. Pat the peaches with some kitchen roll to remove any excess juice, then brush each side of the slices with some olive oil. Heat a griddle pan until hot, then add the peaches and cook for 5 minutes, or until slightly charred lines are formed.
Arrange the peaches and strawberries on a plate and top with the pea shoots and sugar snap peas. Sprinkle on the pine nuts and seeds, then finish with a drizzle of olive oil, balsamic vinegar and a little seasoning.