Stone Fruit and Burrata Summer Salad

• 6-8 ripe stone fruits (peaches, nectarines)
• 2 x 150g Burrata cheese balls, drained
• Salad leaves such as lettuce, to serve

• 120g wild rocket
• Juice of 1 lemon
• 50g roasted almonds
• 100ml olive oil
• Sea salt

To make the pesto, place all the ingredients into a blender and blitz until a slightly coarse texture is reached. Season to taste. Add an extra dash of olive oil if you prefer.

Cut each nectarine in half and remove the pit. Then, cut into quarters. Slightly oil the nectarines, then grill each quarter flesh-side down until beautifully golden. Serve warm with torn burrata, salad leaves and the rocket pesto dressing in Le Creuset Dinnerware.