1. Start by adding a teaspoon of sugar to your red wine vinegar and heating it, stirring until the sugar has dissolved.
2. Slice the shallots thinly and add them to a jar. Pour over the warm vinegar mix, screw the lid on the jar and shake the shallots around in the pickling liquid to coat, then set aside.
3. Grab your nectarines, and using a sharp knife, slice all the way around the middle, essentially cutting the nectarines in half.  Then twist each half in the opposite direction simultaneously and remove the pit using a teaspoon. Slice each half into 4 so you’re left with chunky bite-sized pieces.
4. Place a seasoned cast iron griddle pan over high heat. After around 5 minutes, once the pan is smoking hot, add a splash of olive oil to the pan and coat it.  Toss the nectarine pieces in olive oil and add them to the pan.  Grill for 2-4 minutes a side.  It is ready to flip once the nectarine has a deep char mark on the flesh.
5. Repeat on the flip side then remove. There is no need to grill all sides as the nectarine will go soft.
6. If you’re serving the burrata salad on toast, add a thick slice of bread to a hot pan with oil and toast it. Flip once golden and toast the other side.
7. Assemble the burrata salad, placing burrata on your hot toast (if using), top with the rocket, charred nectarines, pickled shallots and chopped pistachios.
8. You can finish with an optional garnish of finely sliced fresh basil.

Enjoy!