Peach, burrata and basil salad with toasted almonds

Serves - 4

You’ll need

• 3 ripe peaches, stoned and cut into wedges
• 2 balls burrata
• 40g flaked almonds
• Small handful basil leaves, torn if large
• 2 tbsp extra virgin olive oil
• 1 tsp white wine vinegar or lemon juice
• Sea salt
• Black pepper

Method

1. Toast the almonds

Put the flaked almonds into a dry frying pan over a medium heat and toast for 2–3 minutes, shaking the pan now and then, until lightly golden and smelling nutty. Tip them onto a plate straight away so they do not carry on cooking and catch when you are not looking.

2. Get the peaches ready

Slice the peaches into wedges and arrange them on a serving plate or platter. If they are especially ripe, handle them with a bit of care. This is a salad, not a compote in waiting.

3. Add the burrata

Tear the burrata open gently and settle it among the peaches. Let it look a little generous and relaxed rather than too carefully arranged. That suits this sort of dish far better.

4. Dress it properly

Drizzle over the extra virgin olive oil and the white wine vinegar or lemon juice. Add a good pinch of sea salt and a generous grind of black pepper. The salt matters here more than people think – it wakes up both the peaches and the cheese beautifully.

5. Finish with basil and almonds

Scatter over the basil leaves and the toasted almonds. Make sure the almonds go on right at the end so they keep their crunch and do not lose the plot.

6. Serve

Serve straight away while everything still feels fresh, cool and exactly as it should. Very good on its own for lunch, or alongside grilled vegetables, bread, or something summery from the barbecue.

A couple of helpful notes

- Use peaches that are ripe and fragrant, but not so soft they collapse as soon as you look at them.
- A tiny drizzle of honey would not go amiss if your fruit is a little underwhelming, though it is not usually necessary.
- This is best assembled just before serving so the basil stays lively and the burrata keeps its texture.