Summer calls for simple salads that are easy to plate up, yet full of flavour. This burrata salad is creamy, fruity, crunchy and delicious - showcasing clashing textures and peak summer flavours, with a beautiful homemade black garlic olive oil bringing it all together. Equally at home on a table for two as it is scaled up to feed a crowd, this is one of those easy recipes that will be quickly devoured and returned to time and time again.

Ingredients

• 2 ripe peaches, sliced

• Drizzle of olive oil
• 150g handful of strawberries
• Pinch of salt
• 200g rocket leaves or mixed rocket salad
• 1 ball of burrata
• Handful of blackberries
• Pinch of Sea Salt with Organic Garlic & Black Pepper
• 1 small handful walnuts, roughly chopped
• 1 small handful mint leaves, torn (optional)

For the Black Garlic Olive Oil:

• 4 cloves of smashed Black Garlic
• Few grinds of Sea Salt with Organic Garlic & Black Pepper
• 1–2 tbsp extra virgin olive oil
• Splash of apple cider vinegar

Instructions

1. Start by making the black garlic olive oil: smash the garlic cloves in a small bowl and add the salt, olive oil and apple cider vinegar. Whisk to form a silky oil - adding a little more garlic, salt or oil to taste. Set aside
2. Griddle the peaches with some olive oil until nicely charred.
3. Slice the strawberries into halves and toss lightly with a tiny pinch of salt. 
4. Arrange the rocket leaves on a large serving plate and place the creamy burrata in the centre. Scatter the sliced peaches, strawberries and blackberries around the burrata, followed by the chopped walnuts and mint leaves, if using.
5. Drizzle the salad generously with the black garlic olive oil.
6. Finish with a pinch of Sea Salt with Organic Garlic & Black Pepper and serve immediately. Great with crusty bread, crostini or as part of a summer sharing platter.

Tips:

• Take the burrata out of the fridge about 30 minutes before making the dish. Bringing it to room temperature unlocks its flavour and makes the inside extra creamy. 
• Tossing the strawberries lightly with salt draws out their juices and boosts flavour.
• Feeding a crowd? Bulk the salad out with extra leaves and fruits, and serve on a larger platter with extra burrata.