First take out the pack of Coppa from the fridge as you’ll need to allow 20-30 minutes to get to room temperature.

Turn the heat on under your griddle pan on a high heat and allow about 10 minutes to reach temperature

For the peaches start by cutting them in half and removing the stone in the middle, cut each half into 3 pieces so you get some nice wedges, drizzle with olive oil and season with salt but not pepper as you don’t want any burnt pepper bits in the dish.

Once the griddle pan is smoking hot, add the peaches and leave them on each side for about 2 minutes, you want to get a strong bar mark on each side as this will give a nice smoky flavour to the peaches.Then place the grilled peaches into a bowl and set a side, once cooled.

Remove half of the Coppa from the pack and layer each slice on top of another, then rolled it up into a tube and cut into thick slices and then separate the slices, add them to the cooled peaches, tear the basil leaves loosely and add to the peaches as well.

Drizzle with olive oil and add the lemon juice, now you can season with the black pepper and a pinch of salt, add the rocket and mix everything together.

Layer the salad in the middle and around the plate, place the burrata in the middle and break open, add the remaining slices of Coppa around the plate and drizzle with the balsamic vinegar.

 This is a wonderful summer salad and can be a great accompaniment to any BBQ or party gathering. Enjoy!