Burrata, peach, and speck with pickled red onions

Such a beautiful starter. We would serve this sharing style for 2 - 4 people, sitting outside in the late evening sun. Serve with a peppery rocket salad and sourdough.


    1 burrata 
    2 peaches
    50g macadamia nuts, toasted 
    5 or so slices of Speck 
    small bunch basil 

    1/2 red onion, thinly sliced 
    glug red wine vinegar 
    1 tbsp water 
    1 tsp sugar 


First make the pickled red onions. Finely slice the red onions and place in a small bowl. Separately whisk together the vinegar, water and sugar with a pinch of salt till it has all dissolved then pour over the red onion and submerge for at least 30 minutes. 

Cut up the peach into slices and place on a serving platter with the speck and place the burrata on top. Carefully tear open the burrata and season generously. Drizzle over the red onion and a good glug of extra virgin olive oil. 
Roughly chop the macadamia nuts and scatter over along with torn basil leaves.