Grilled Peach and Burrata Salad
Toast the pistachios in a pan with no oil until nice and golden, set to the side to cool.
Lightly oil a griddle pan. While you are waiting for the pan to get hot, halve your peaches, deseed and cut into slices.
Griddle the peach slices until nice marks appear, turn half way. You can use a heavy pan or baking tray as a weight on top of the peaches to encourage the marks. When all the peach slices are griddled, put to the side on a plate.
For the sweet herb drizzle, whizz up the basil with the honey, a generous pinch of salt, 2 tbsp oil and 1 tbsp water.
Roughly chop the pistachios and drain the burrata balls from the juice.
Plate up, starting with a handful of rocket, then place the slices of peaches, tear the burrata, drizzle on that herb dressing, sprinkle the toasted pistachios and season with salt and pepper. Enjoy!