Charred Peach, Burrata and Prosciutto with Basil Oil

Ingredients

• 4 ripe peaches (just-yielding to the thumb, not soft)
• 1 tbsp olive oil
• flaky sea salt
• 30g fresh basil leaves (a generous bunch, leaves picked)
• 100ml extra virgin olive oil
• 1 small garlic clove
• pinch of flaky sea salt
• 250g burrata (1 large ball, or 2 smaller)
• 8 slices prosciutto di Parma
• 50g rocket
• small handful basil leaves, to finish
• flaky sea salt
• coarsely cracked black pepper
• 2 tbsp balsamic glaze

Method

1. Get the BBQ ripping hot or a griddle pan smoking — you want the bars properly aggressive, because peaches give up a lot of water and a cool grill will steam them into mush instead of charring them. No lid, direct heat.
2. Make 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 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. Halve the peaches around the stone and twist apart. If a stone clings, lever it out with a spoon. Brush the cut sides with 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. Lay the peaches cut-side down on the screaming grill and DON'T MOVE THEM for 3-4 minutes. You're looking for proper black bar marks and the cut surface to be almost collapsing — when the flesh has gone from firm to glossy and yielding, and the edges are blistered black, 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. Transport rules: peaches in one container, burrata in its liquid, prosciutto flat between greaseproof, basil oil in a jar, leaves in a damp cloth. This salad goes ugly within 20 minutes of assembly — the burrata weeps, the peaches keep releasing juice, the prosciutto goes limp. Build it on site.
6. To 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. Drape 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 basil leaves, 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.