GRIDDLED PEARS WITH BURRATA & BLISTERED KALE

Griddling pears like this teases out their natural sweetness, making a perfect foil for the bitter kale

SERVES 6

150ml extra virgin olive oil, plus a little extra for drizzling and tossing

2 tbsp balsamic vinegar 6 pears, quartered and cored

600g kale or cavolo nero, stalks removed, roughly torn

3 balls of burrata

2 red chillies, deseeded and finely chopped

1

To make the dressing, whisk together the extra virgin olive oil and balsamic vinegar with some freshly ground black pepper. Set aside.

2

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

3

Arrange the kale and pears on a serving platter then top with burrata. Scatter over the finely chopped chillies, drizzle over the dressing and serve.

Bowl, Habitat. Tumbler, Rockett St George. Tealight holder, Ikea. For a similar tablecloth, try Jikoni