Blanch the peas in boiling water for approx. 2 mins., drain, rinse with cold water. Put the peas in a blender, add the rice milk and all the other ingredients up to and including the pepper, purée.
In a bowl, mix the peach with all the other ingredients up to and including the pepper, cover and chill.
Heat the oil in a non-stick frying pan. Fry the pepper and courgette for approx. 10 mins., stirring occasionally, then season.
Heat up the tortillas according to the packet instructions, place on a plate. Spread 1 tsp of pea dip on each one. Scatter over the vegetables, cherry tomatoes, and onions. Drizzle over the peach sauce.