Start by preparing the tomatoes so that they can stand for at least 20 minutes before serving (especially if they were refrigerated). Chop all the tomatoes in half or in quarters, depending on the size of the ones you’ve chosen. Add them to a bowl, along with any escaped juices and seeds. Scatter with the fresh mint.

Make the dressing by combining the pomegranate molasses, lemon juice and honey in a small bowl and whisk to combine. Depending on the tanginess of your pomegranate molasses and the acidity of your lemons, you may need to adjust the dressing to you liking. Go slow though, add half teaspoons of lemon juice or honey at a time until you find the right level of tartness for you!

Pour half of the dressing over the tomatoes and toss to coat. Set both the tomatoes and the remaining dressing aside.

When ready to serve, drain the burrata and place it on the centre of a platter. Arrange the tomato and peach salad around the ball of burrata, spoon over the remaining dressing and serve, cutting the burrata open to let the cream run out through the salad and dressing.