Serves: 4

Ingredients:

• A variety of stone fruit – think peaches, nectarines - halved and/or quartered, stone removed
• Extra Virgin Olive Oil
• 1-2 Burrata Balls
• ½ cup of shelled pistachios, roughly chopped
• HFM Honey to drizzle
• Salt and Pepper
• Re-Purposeful Picks Salsa Verde, to serve

Method:

1. Preheat your grill. Whilst it’s heating up, quarter and half your stone fruit anyway you like. Light drizzle over olive oil and ensure it’s coated evenly over the fruit. Once your grill has heated up, place the stone fruit, flat side down. We’re looking for a nice char mark, keep your fruit flat side down for 7-8 minutes. Once charred, turn over to and lightly cook the other side for a further 5 minutes. Remove from the grill and set aside.
2. On a serving a platter, place your grilled fruit, burrata balls and scatter over the pistachios and salsa verde. Finish with a drizzle of honey, salt, pepper and a drizzle of olive oil