Nothing can beat a warm summer evening, sitting outside with good friends, delicious food, and cold drinks. This dish was inspired by exactly that. Peaches at the height of ripeness exude the taste of sunshine, and when complemented with the creamy richness of the burrata, the fruity taste of coriander seed (which tastes nothing like coriander!), and the tangy sweetness of the dressing, you have a winner. Make sure you bring this out for your favourite people because once they try it, you might struggle to get rid of them. This recipe scales up very easily, so it would be just as easy to make it for a crowd as it would be just for two.

Serves 2 as an appetizer

125g // 1 small ball of burrata
15ml // 1 tbsp olive oil
10ml // 2 tsp white wine vinegar
15ml // 1 tsp runny honey
Pinch of salt
1 gram // 1/2 tsp whole coriander seed, lightly crushed
1 medium or 2 small peaches, washed
1 handful of young greens, washed

Bread and crackers to serve

Remove the burrata from the fridge and let it come up to room temperature.

While the burrata is warming, in a small bowl whisk together the olive oil, white wine vinegar, honey, and salt. Once homogenous, add in the coriander seed, mix, and set aside.

Cut the peaches in half, remove the stone from the centre. Cut each half into 8 pieces.

When you are ready to serve, lightly toss the greens in half of the dressing, holding back the coriander seeds as much as possible. Place at the bottom of your serving dish, and top with the sliced peaches, followed by the burrata ball. Using a very sharp knife, slice an X in the top of the burrata, and open it slightly. Drizzle the remaining dressing over the top of the open burrata.

Serve with a nice cold drink, slices of fresh or grilled bread, and crackers.