"Such a beautiful starter. We would serve this sharing style for 2 - 4 people, sitting outside in the late evening sun. Serve with a peppery rocket salad and sourdough."
INGREDIENTS 1 burrata 2 peaches 50g macadamia nuts, toasted 5 or so slices of Speck small bunch basil 1/2 red onion, thinly sliced glug red wine vinegar 1 tbsp water 1 tsp sugar
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First make the pickled red onions. Finely slice the red onions and place in a small bowl. Separately whisk together the vinegar, water and sugar with a pinch of salt till it has all dissolved, then pour over the red onion and submerge for at least 30 minutes.
Cut up the peach into slices and place on a serving platter with the speck and place the burrata on top. Carefully tear open the burrata and season generously. Drizzle over the red onion and a good glug of extra virgin olive oil. Roughly chop the macadamia nuts and scatter over, along with torn basil leaves.
