burrata and peaches (burrata and peache)
 
 

serves 4

50ml extra virgin olive oil
30ml balsamic vinegar
Sea salt and freshly ground black pepper
2 large, ripe white peaches
2 burrata, about 200g each
80g rocket leaves
1 Baby Gem lettuce heart
2 tsp chilli jam
8 black olives
1 small red onion, thinly sliced
10g toasted hazelnuts, lightly crushed

1 Mix together the olive oil, balsamic vinegar, salt and pepper and set to one side.

2 Halve the peaches, remove the stones, then gently break into chunks. Do the same with the burrata. Mix the rocket and the Baby Gem leaves, then dress them with half of the olive oil and balsamic dressing. Arrange the leaves on a serving plate with the burrata and peaches. Dot the jam on the cheese.

3 Garnish with the black olives, onion slices and hazelnuts. Finish with a little more dressing and sea salt to taste.