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Grilled peach, burrata and basil salad with Dijon dressing

A home-style Grilled peach, burrata and basil salad with Dijon dressing made with Extra Virgin Olive Oil, Balsamic Vinegar, and Olive Oil. Keep it handy for the next time you cook it.

Ingredients

• 3 tbsp
• 1 tbsp
• 2 tsp

Method (preview)

1. 1

   For the dressing, lightly whisk all the ingredients together in a small bowl. Season to taste and set aside.

2. 2

   Place the peach quarters, cut-side down on the griddle pan or barbecue for 1-2 minutes to give a nice chargrilled mark on them.

3. 3

   Use a metal fish slice to help lift them up so as not to leave the chargrilled marks behind.

4. 4

   Turn them onto their other cut side for another minute (don’t cook on their skin side).

5. 5

   The charring will add to the flavour.

6. 6

   You can also use a frying pan to cook them, but obviously you won’t get the char-grilled lines on them.

7. 7

   Sit the peaches cut side up on a large serving platter as you go.

8. 8

   Arrange the buratta chunks (or mozzarella) around the peaches and scatter the rocket and basil leaves over.

9. 9

   Scatter a little salt and pepper on top.

10. 10

    Quickly whisk up the dressing again if necessary, drizzle it over and serve.