Β½ large red chilli, seeds removed, sliced
4 peaches, quartered and stoned
3–4 sprigs tarragon, leaves picked
sea salt flakes and freshly ground black pepper
Β½ tsp fennel seeds
1 tbsp honey, plus extra to taste
3 tbsp olive oil, plus 1 tsp
30g/1oz shelled pistachios, chopped
1–2 tbsp red wine vinegar
2 balls burrata