Griddled asparagus, radishes and burrata, with lemon and basil

SERVES 4

INGREDIENTS 400g asparagus spears 200g radishes, half of them halved, the rest very thinly sliced 2 tablespoons olive oil Pinch of sea salt flakes 1 burrata (about 150g drained), at room temperature Handful of fresh basil leaves, torn

FOR THE DRESSING 3 tablespoons extra virgin olive oil 1 lemon, juice only Sea salt flakes Freshly ground black pepper

Trim the ends of the asparagus spears (or snap the ends off at the point where they break easily), then place into a large bowl with the halved radishes, olive oil and a pinch of salt, then mix together well. Put the thinly sliced radishes into cold water to crisp up. In a separate bowl, mix the olive oil, lemon juice, a big pinch of salt flakes and black pepper for the dressing. Taste and adjust the salt as needed. Once your barbecue is ready, griddle the asparagus and halved radishes for about 6-8 minutes, turning them every so often until nicely charred. Transfer to a serving platter, scatter over the drained sliced radishes and drizzle with most of the lemon dressing. Place the burrata in the middle of the dish and pour the remaining dressing over it, then scatter everything with the basil leaves and serve hot or at room temperature.