Grilled peach, burrata and basil salad with Dijon dressing

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Buratta is becoming increasingly popular in restaurants and is an insanely decadent cheese – made from mozzarella and cream wrapped in more mozzarella. Parma ham would be a nice addition to this if you fancied it.

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For the dressing

For the peaches

To serve

  • 200g/7oz ball burrata, drained and torn into chunks (or 2 x 125g/4½oz balls mozzarella)
  • 70g/2½oz bag rocket
  • 1 bunch of basil, leaves only, roughly torn