Method:
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Tip the tomatoes, onion, peach and olive oil into a bowl and season well with salt and pepper.
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Tip the natural coconut yog into a blender with the basil. Blend into a chunky puree. Season to taste with salt and pepper.
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Toast the seeds in a dry frying pan for 1-2 minutes or until golden, shaking the pan regularly.
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When ready to serve, spoon the basil yog onto a serving platter then top with the tomatoes, peach and onion.
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Scatter over the toasted seeds and garnish with extra basil leaves.
