Grilled Peas and Burrata

For the Pickled Tomatoes

1. Put pieces of cherry tomatoes in a bowl, season generously with salt, mix, then leave at room temperature for 1 hour.
2. Drain the excess water and give them a good rinse with cold water, then put them in clean containers.
3. Bring the vinegar, sugar, water, and spices to the boil in a saucepan, then cover the tomatoes with the hot liquid. Leave to cool at room temperature, seal, and store in the fridge.

For the Grilled Peas

1. First, pickle the tomatoes following the method on page 31 and toast the breadcrumbs. You need to do this a little ahead (about 30 minutes).
2. To toast the breadcrumbs, heat a generous amount of olive oil in a frying pan over a medium heat along with the lemon peel, smashed garlic, and rosemary or thyme. Add the breadcrumbs and toast for a few minutes till golden brown, then season with salt.
3. Grill the peas from frozen in a fine-mesh sieve over an open flame. Try to avoid getting the mesh too hot and keep them moving - they will be ready in 3-4 minutes.
4. Put the peas into a bowl with a pinch of salt and the olive oil, chilli, chives, basil, and mint. Add the pickled tomatoes and a splash of their pickling liquid just before serving (if you let the peas sit in the vinegar for too long, it will start to dull their vibrant color). Mix well and spoon over some broken burrata, adding 2-3 tablespoons of the toasted breadcrumbs at the very last second, so they stay crunchy.

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