Burrata with Grilled Peaches, Prosciutto and Basil

Ingredients

• 4 ripe peaches, halved and stoned
• 2 tbsp olive oil
• 1 tbsp runny honey
• 400g tinned green lentils, drained and rinsed
• 1 shallot, finely diced
• 1 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 2 x 125g burrata balls
• 8 slices prosciutto
• 4 tbsp balsamic vinegar
• 1 tsp caster sugar
• a large handful of fresh basil leaves, to serve
• extra virgin olive oil, to drizzle, to serve
• 4 thick slices ciabatta or sourdough, toasted, to serve
• 1 lemon, cut into wedges, to serve

Method

1. Make the balsamic glaze first. Pour the balsamic vinegar and caster sugar into a small saucepan over a medium heat and simmer for 4–5 minutes until reduced by half and syrupy enough to coat the back of a spoon. Set aside to cool.
2. Dress the lentils. Combine the drained lentils, diced shallot, red wine vinegar, extra virgin olive oil and Dijon mustard in a bowl. Season well with salt and black pepper and stir to coat, then set aside at room temperature so the flavours mingle.
3. Heat a griddle pan over a high heat until smoking hot. Brush the cut sides of the peaches with olive oil, then drizzle with honey.
4. Place the peaches cut-side down on the griddle and cook for 3–4 minutes, undisturbed, until deep char lines form and the flesh is just tender and beginning to soften. Flip and cook for a further minute, then transfer to a plate.
5. Wipe the griddle pan with kitchen paper, reduce the heat to medium-high and lay the prosciutto slices flat. Cook for 1–2 minutes, turning once, until the edges are crisp and lightly caramelised. Remove and set aside.
6. Spread the dressed lentils across a large serving platter or divide between four plates as a base.
7. Arrange the griddled peaches over the lentils, then drape the crisp prosciutto loosely around them in soft folds.
8. Tear each burrata in half and nestle the pieces among the peaches, letting the cream spill out naturally over the lentils.
9. Drizzle generously with the balsamic glaze and a good pour of extra virgin olive oil. Scatter over the torn basil leaves and finish with a squeeze of lemon. Serve immediately with toasted ciabatta or sourdough and the remaining lemon wedges alongside.