Grilled peach panzanella, toasted almonds and burrata

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Cut the peaches in half and remove the stones. Cut each half into 3 equal pieces. Brush the peaches with olive oil and heat a griddle pan until smoking hot. Griddle the peaches for 3 minutes on each side until clear char lines appear. You may need to do this in batches.
2. Put the torn bread and garlic on a baking tray, season with salt and pepper and drizzle with olive oil. Toast for 10-15 minutes until golden and crisp, tossing halfway through.
3. For the dressing, whizz the ingredients together in a mini food processor until smooth. If you don’t have a food processor, mash the peach in a pestle and mortar, put it in a jar with the rest of the dressing ingredients, put the lid on tightly and shake vigorously.
4. Put the sliced onion and a third of the dressing into a medium mixing bowl and toss together, then add the bread (discard the garlic).
5. Assemble the salad on a platter by dotting the bread and onion around, then the peaches. Add the rocket/watercress and tear or spoon out the burrata over the plate, seasoning it with sea salt flakes. Scatter with the almonds and the herb leaves, then drizzle with the remaining dressing. Just before serving, drizzle with the extra-virgin olive oil.