Preparation:
Lightly brush the cut side of the peaches with olive oil. Grill, cut side down (or broil, cut side up) until peaches start to colour but hold their shape, about 3-4 minutes (do not overcook or peaches will be mushy). Remove from heat, let cool and cut into small cubes.
Place peaches in a bowl, add red pepper, onions, chipotle and zest.
In a small bowl, whisk salt in lime juice to dissolve. Add honey and whisk to blend. Add olive oil in a stream, whisking constantly. Pour dressing over peach mixture and toss to blend. Serve at room temperature.