INGREDIENTS

6-8 ripe stone fruits (peaches, nectarines)
2 x 150g Burrata cheese balls, drained Salad leaves such as lettuce, to serve

Rocket Pesto Dressing
120g wild rocket
Juice of 1 lemon
50g roasted almonds
100ml olive oil
Sea salt

METHOD

To make the pesto, place all the ingredients into a blender and blitz until a slightly coarse texture is reached. Season to taste. Add an extra dash of olive oil if you prefer.

Cut each nectarine in half and remove the pit. Then, cut into quarters. Slightly oil the nectarines, then grill each quarter flesh-side down until beautifully golden. Serve warm with torn burrata, salad leaves and the rocket pesto dressing in Le Creuset Dinnerware.