Griddled pears with burrata & blistered kale

SERVES 6

READY IN 25 MINS

150ml extra-virgin olive oil,

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plus a little extra for drizzling and tossing 2tbsp balsamic

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vinegar 6 pears, quartered

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and cored 600g kale or

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cavolo nero, stalks removed and roughly torn 3 balls

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of burrata 2 red chillies,

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deseeded and finely chopped

1 To make the dressing, whisk together the extra-virgin olive oil and balsamic vinegar with some black pepper and set aside.

2 Place a griddle pan over a high heat and drizzle the pear quarters with olive oil. When the pan is hot, add the pears flesh side down and cook for around 2 mins. Turn and repeat until all the fleshy surfaces are charred. Toss the kale or cavolo nero with a little more olive oil, season with sea salt and add to the griddle until it is blistered and slightly charred.

3 Place the kale and pears on a serving platter, then add the balls of burrata. Scatter over the finely chopped chilli, drizzle over the dressing and serve.