Parma ham would be a nice addition to this if you fancied it. Burrata is becoming increasingly popular in restaurants and is a very, very delicious thing. Take mozzarella cream and then wrap it in more mozzarella and then you have burrata. An insanely decadent cheese.
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar (not a syrupy one)
1 tsp Dijon mustard Grilled Peaches
2 tsp olive oil
4 peaches, almost ripe but not too soft, quartered and stoned
2 x 125g balls of mozzarella or 200g ball of burrata, drained and torn into chunks
70g bag of rocket
Leaves from 1 bunch of fresh basil, roughly torn
Flaked sea salt and freshly ground black pepper
First, prepare the dressing. Lightly whisk all the ingredients together in a small bowl. Season to taste and set aside.
Now, to cook the peaches. Lightly grease a griddle pan or BBQ with the oil and then get it nice and hot. You may have to work in batches, depending on the size of your pan.
Place the peach quarters, cut-side down, on the griddle pan or BBQ for 1–2 minutes to get the nice chargrilled marks. Use a metal fish slice to help lift the quarters up so as not to leave the chargrilled marks behind, then turn them onto their other cut side for another minute (don’t cook on their skin side).
The charring will add to the flavour. You can use a frying pan to char them, but obviously you won’t get the chargrilled lines, though that is okay. Set the peaches cut-side up on a large serving platter as you go.
Arrange the mozzarella or burrata chunks around the peaches and scatter the rocket and basil leaves over. Scatter a little salt and pepper on top. Quickly whisk up the dressing again, if necessary, drizzle it over and serve.
Pic by Maja smend