Charred Nectarines and Grape Salad with Cashew Burrata

1. Begin by draining the pre-soaked cashew nuts.

2. In a blender, combine the remaining ingredients and blend at high speed for 1 minute until achieving a completely smooth consistency. The mixture may appear watery. Taste it at this point and adjust the seasoning by adding more salt or a touch of apple cider vinegar if necessary.

3. Transfer the mixture into a saucepan placed over medium-high heat. Whisk continuously for 3 – 5 minutes until the mixture thickens and becomes creamy. Remove it from the heat and set it aside to cool.

4. Create an ice bath by filling a large bowl with water and ice. Line either one serving bowl with plastic wrap (for a single large burrata ball) or use three small bowls (for three small cheese balls).

5. Scoop the cooled cashew nut mixture into 2 – 3 bowls lined with cling film. Lift the cling film to form a parcel and twist the ends of the plastic wrap to secure the mixture. Use a rubber band or kitchen string for extra security. Place the cashew nut balls in the ice bath and let them cool for 5 minutes.

6. After cooling, remove the cashew nut balls from the ice bath and place them back into their respective bowls. Allow them to chill in the freezer for one hour. Serve immediately or store in an airtight container for 2 – 3 days.

7. For the Dukkah: In a dry pan, toast all the Dukkah ingredients for 2 – 3 minutes until they turn golden and emit a fragrant aroma. Transfer the toasted ingredients to a mortar and pestle or a food processor, and pulse until they are roughly chopped. Adjust the seasoning with salt and pepper as needed. Set the Dukkah aside.

8. For the Dressing: Pour all the dressing ingredients into a jar, secure the lid tightly, and shake vigorously until well combined. Set the dressing aside.

9. Heat a small amount of olive oil in a griddle pan. Sear the sliced nectarines on both sides until they are well charred. Set them aside. Place the grapes in the hot pan and cook for 4 – 5 minutes until they become juicy and slightly burst. Season with salt and freshly ground pepper, then set them aside.

10. On a plate, arrange the fresh cashew burrata alongside the charred nectarines and grapes. Sprinkle generously with the prepared Dukkah, drizzle with the dressing, and garnish with freshly shaved fennel, pea shoots, and baby cucumber.