Make the chilli dressing by mixing the chilli, coriander, rice vinegar and honey in a small jug.
Cut each peach half into 5 wedges.
Pat the cheese dry on kitchen paper and cut into thin slices using a small sharp knife.
Heat 1 tablespoon of the oil in a large frying pan or wok and fry the cheese for 30 seconds on each side until lightly coloured; Remove from the pan and keep warm.
Add the chicory and salad onions and fry quickly over a high heat, stirring for 1-2 minutes, until beginning to colour; Spoon onto some kitchen paper and keep warm; Heat the remaining oil in the pan, add the peach wedges, then fry for 1 minute on each side until slightly softened.
Toss all the ingredients together in a warm salad bowl; Pour the chilli dressing over and serve with a seeded bread.