Combine the lemon juice and olive oil in a bowl and season with black pepper. Cut the peaches or nectarines into wedges, place them in a bowl and pour dressing over the top. Stir gently to combine, then leave to stand for 5 minutes.
Arrange the sliced mozzarella on a large platter with the prosciutto and rocket. Spoon over the peaches and dressing, then season to taste and serve.
Recipe courtesy of The South African Stone Fruit Association, Reuben Riffel and www.beautifulcountrybeautifulfruit.com.