Charred Peach, Burrata and Prosciutto with Basil Oil

• 4ripe peaches (just-yielding to the thumb, not soft)
• 1 tbspolive oil
• flaky sea salt
• 30 gfresh basil leaves (a generous bunch, leaves picked)
• 100 mlextra virgin olive oil
• 1small garlic clove
• pinch of flaky sea salt
• 250 gburrata (1 large ball, or 2 smaller)
• 8thin slices prosciutto di Parma, about 100 g total
• 50 grocket
• coarsely cracked black pepper
• 2 tbspbalsamic glaze
• Small handful basil leaves, hand-torn, optional (optional)

Method

1. 1Heat a barbecue or griddle pan until very hot. Direct heat gives the peaches char marks while their centres stay juicy.
2. 2Make the basil oil first so it has time to settle. Plunge the basil leaves into boiling water for 5 seconds, then straight into ice water; this fixes the colour so your oil stays bright green instead of going army-drab. Squeeze the leaves dry hard between kitchen paper. Blitz with the 100 ml extra virgin olive oil, garlic and a pinch of salt until smooth and vivid green. Leave to stand; you can strain it through muslin for a clear oil, but for a picnic the rustic version is fine.
3. 3Halve the peaches around the stone and twist apart. If a stone clings, lever it out with a spoon. Brush the cut sides with the 1 tbsp olive oil; this is just to stop them sticking, not to baste. A dusting of flaky salt on the cut face draws out a touch of juice and helps caramelisation.
4. 4Lay the peaches cut-side down on the screaming grill and DON'T MOVE THEM for 3-4 minutes. You're looking for deep brown grill marks and the cut surface to be almost collapsing; when the flesh has gone from firm to glossy and yielding, and the edges are lightly charred, they're ready. If you flip too early you'll tear the surface and lose the char. Give the skin side 1 minute just to warm through, then off.
5. 5For a picnic, cool the peaches promptly and pack separately from the burrata, prosciutto, basil oil and leaves. Keep everything chilled in a cool bag with ice packs and assemble on arrival so the leaves stay fresh.
6. 6To plate: scatter the rocket across a large platter or board. Arrange the charred peach halves cut-side up among the leaves, char marks proudly on show. Tear the burrata open with your hands directly over the peaches so the cream falls where it lands; a knife gives you neat slices and you don't want neat, you want molten.
7. 7Drape the prosciutto in loose folds between the peaches; flat, dead-looking ham reads cheap, so pinch and ruffle each slice as you lay it. Spoon the basil oil generously over everything, scatter the optional extra hand-torn basil if using, hit it with flaky salt and a heavy crack of black pepper. Zigzag the balsamic glaze across the top right before serving; too early and it bleeds into the cream.

Per serving

kcal

534

protein

19.4g

fibre

2.6g

carbs

22g

fat

42.5g