Grilled Peach & Burrata Salad

Steps

1. 1Heat a griddle pan or barbecue over medium-high heat until a drop of water sizzles instantly.
2. 2Brush the peach halves with 1 tbsp of the oil and grill cut-side down for 3–4 minutes, undisturbed, until dark grill marks form and the fruit smells caramelised.
3. 3Turn and grill 1–2 minutes more, just until softened at the edges but still holding shape. Overcooked peaches collapse into mush.
4. 4Whisk the remaining oil with the honey and balsamic until slightly thickened and glossy.
5. 5Spread the rocket over a wide plate, arrange the warm peaches on top, and tear the burrata over in generous pieces so the creamy centre spills out.
6. 6Spoon over the dressing, scatter basil, and finish with flaky salt and pepper. Serve straight away while the peaches are still warm.

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