This elegant dish is great for sharing amongst friends. Peach with burrata and pea shoots is my way of simply saying I'm not done with summer foods yet.
Ingredients
2 firm-ripe peaches, cut in half, stone removed and cut into wedges.
35g pea shoots
200g (1 ball) burrata
+ lemon zest, black pepper, sea salt, a drizzle of olive oil and a few sprigs of basil to garnish
Instructions
Warm a griddle pan over a medium heat, and place your peaches cut face down on the griddle lines. You may or may not need to add olive oil depending on the current state of your cast iron pan, I find they char better with less oil.
When the underside is charred with tan lines, which should take 2-3 minutes, turn the peaches over and repeat. Set aside to cool slightly.
Plate up by scattering the pea shoots over a large dining plate, topping with the ball of burrata, torn slightly, then add the peach slices. Sprinkle over some lemon zest, black pepper, sea salt and drizzle over some olive oil. Add a sprig of basil to finish
Recipe by Ceri Jones Chef at https://cerijoneschef.com/peach-with-burrata/