Grilled peaches with burrata
Juicy peaches give a sweet contrast to creamy burrata and salty serrano ham in this showstopping summer salad
Nutrition: (8)
Cook the beans and one of the garlic cloves in a pan of simmering water for 5 mins until the beans are tender. Drain, reserving 2 tbsp of the water, and set aside to cool.
Put the bread in a bowl and pour on just enough milk to moisten it. Slip the beans out of their skins and discard – this will give you a really creamy purée. Put the beans, both garlic cloves and the bread with its milk into a food processor. Whizz to a coarse purée, gradually adding the olive oil through the funnel. If the purée is very thick, add a little of the reserved bean cooking liquid. Taste and adjust the seasoning.
Heat the oven to 180C/160C fan/gas 4. Bake the ciabatta slices for 10-12 mins or until crisp and golden. Moisten the slices with a little oil, then serve with the purée, and mint and lemon zest to garnish.