Grilled peach, burrata and basil salad with Dijon dressing

Fruit and vegetables

4 peaches, almost ripe but not too soft, quartered and stoned
70g/2½oz bag rocket
1 bunch of basil, leaves only, roughly torn

Tins, packets and jars

1 tsp Dijon mustard

Cooking ingredients

3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar (not a syrupy one)
flaked sea salt and freshly ground black pepper
2 tsp olive oil

Dairy, eggs and chilled

200g/7oz ball burrata, drained and torn into chunks (or 2 x 125g/4½oz balls mozzarella)

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