Ingredients
4 tbsps extra virgin olive oil
2 peaches or nectarines, stoned and cut into quarters

1 ciabatta, cut in half
1 lemon, zested and juiced
2 tbsps mint leaves, finely chopped
2 tbsps flat leaf parsley
1 red chilli, seeded and finely chopped

½ tsp sugar

Salt

Pepper
1 x 250g burrata

Method
If you are cooking outside, heat the coals until they are white hot.

Brush 1 tbsp of the oil over the nectarines. 

Put remaining olive oil, lemon juice, mint, parsley, chilli and seasoning into a jug and whisk together.

When the flames die down, put your ciabatta on and toast both sides until golden.  Remove the bread and put your nectarines on.  Cook for around 3-5 minutes until charred, caramelised and soft.

Cut your ciabatta into chunks and put into a serving the bowl with the lemon zest and toss around. 

Put the nectarines into the bowl and pour over the dressing and fold through the ciabatta. Put the burrata on the top and cut open. 

If you want to cook inside, cook the ciabatta under the grill and the nectarines in a pan.