Warm griddled peach, creamy burrata and rolled cured ham over a bed of baby leaves. The Sugardrop tomatoes bring the fresh, sweet note that ties every bite together.
Ingredients
- 1 peach
- 10 Sugardrop cherry tomatoes
- 1 burrata
- 4 thin slices of cured ham
- Black olives, cut into strips
- Baby salad leaves
- Toasted pistachios
- Fresh basil
- Extra virgin olive oil
- Lemon juice
- 1 teaspoon of honey
- Flaky sea salt
- Black pepper
Step by step
Make the basil dressing
Blitz a generous splash of extra virgin olive oil with a few basil leaves, a squeeze of lemon, salt and pepper. Set aside.
Cut the Sugardrop tomatoes
Halve or quarter the tomatoes depending on their size. Dress with a few drops of olive oil and a pinch of salt.
Griddle the peach
Cut it into thick wedges. Heat a pan or griddle with a few drops of olive oil and sear the wedges for 1-2 minutes on each side. Add a teaspoon of honey at the end so they glaze, taking care not to burn them.
Tear the burrata
Open the burrata and spread it unevenly across the plate as a creamy base.
Build the plate
Arrange the warm peach wedges, the Sugardrop tomatoes, the strips of black olive and the baby leaves on top.
Add the ham
Roll up the slices of ham and dot them around the plate.
Finish with the dressing
Spoon the basil dressing over the top and finish with flaky salt and a touch of black pepper.
Serve straight away
Ideally the peach is still warm, the burrata cold and the Sugardrop fresh and crisp.