This salad is summer on a plate. Juicy grilled peaches and creamy burrata meet the savoury richness of ham on a bed of fresh rocket. Finished with a drizzle of olive oil and torn basil, it’s simple, elegant and full of feel-good ingredients. Serve with sourdough and a chilled drink for an effortlessly luxe lunch or starter.

For the salad

3 peaches or nectarines, stone removed, cut horizontally into wedges
110g bag of rocket
30g fresh basil leaves
½ a red onion, peeled and sliced
12 red grapes, cut in half lengthways
1 ball of burrata, torn
1 pack of Bearfield’s Honey Roast Ham
Olive oil
Balsamic vinegar
Salt and cracked black pepper to season

To serve

Lightly toasted sourdough, lightly grilled

1. Place the peaches in the centre of the barbecue or griddle pan. Cook for 4-5 minutes or until golden brown. Remove from the grill and set aside.
2. Add the rocket, almost all of the basil and onion to a large salad bowl. Toss gently.
3. Add the grapes, torn burrata, grilled peaches and curls of Bearfield’s Honey Roast Ham.
4. Drizzle over a little olive oil and balsamic, and finish with a scattering of basil leaves.
5. Serve immediately with some grilled sourdough.