Coat the peach pieces in a little olive oil and using a hot griddle or frying pan, grill the peaches until they develop deep char marks and their natural sugars caramelise, being careful not to overcook them to the point of collapse. Set aside to cool slightly.

Slice or tear day-old focaccia or Turkish bread into pieces. Drizzle with olive oil, then place on a baking tray and toast in the oven until crisped and golden, retaining a soft interior with crunchy edges. A good pinch of salt will enhance the flavour of the bread.

Prepare a dressing by combining approximately one part balsamic vinegar, the honey and two parts olive oil. Season to taste with salt. Mix well until emulsified.

To assemble, arrange the bread, peaches (ensuring the caramelised sides are visible), and place on the plate. Scatter the reserved herbs over the top and around the dish. Place the burrata atop the bread and cheese, torn slightly. Drizzle with the dressing, finish with a final touch of salt and pepper, and serve.