Neven Maguire's Burrata & Grilled Nectarine Salad

INGREDIENTS

• 1 Tbsp. Simply Better Organic Grade A Canadian Maple Syrup
• 4 Tbsp. Simply Better Italian Extra Virgin Olive Oil
• 2 Tbsp. Simply Better Italian Balsamic Vinegar
• 1 Tbsp. Simply Better Spanish Orange Blossom Honey
• 2 Packs Simply Better Italian Buffalo Burrata, drained
• Pinch of Simply Better Organic Spicy Pepper & Herb Seasoning
• 20g Butter
• 100g Whole Pecans
• 4 Nectarines, stone removed and cut into eighths lengthways
• 1 Bag of Fresh Rocket Leaves
• Handful of Fresh Basil Leaves, roughly torn

METHOD

1. Heat the butter and maple syrup in a small frying pan over a medium heat until the butter has melted. Add the pecans and stir to coat in the syrup. Cook for 3-4 minutes, stirring until the pecans are crisp and caramelised. Pour out onto a sheet of baking parchment and leave to cool.
2. Heat a griddle pan over a high heat and brush the nectarine slices with some extra virgin olive oil. Griddle for 1-2 minutes on each side until charred and caramelised. Remove from the heat and set aside.
3. Whisk the extra virgin olive oil, balsamic vinegar and honey together with some salt and pepper and set aside.
4. Arrange the rocket leaves on a serving platter with the nectarine slices. Place the Burrata in the centre of the serving platter and cut open. Drizzle over the dressing, scatter with the pecans and garnish with the basil leaves and a pinch of the organic seasoning before serving.