• Preheat the grill to 350-400 degrees.
• Add the prepared peaches to the grill. See above for information on how to prepare them. Grill for 3-4 minutes per side.
• Remove the peaches from the grill. Set aside.
• In a small mixing bowl, toss the arugula lettuce with a drizzle of olive oil and fresh squeezed lemon. Season with some salt and pepper. Set the salad aside.
• Combine butter, garlic paste, and parsley together. Mix well. Gently brush one side of the naan bread with the garlic butter.
• Heat a medium-sized skillet over medium heat and lay the naan bread butter side down. Gently cook the naan bread until it’s golden brown and crispy. Once cooked to your liking, set aside.
• Slice your avocado into thin slices and set it aside.
• Drain any excess liquid off of your burrata.

Assemble the dish:

• First, place the garlic butter naan bread down.
• Next, add the arugula salad. Reserving some to finish the dish.
• Then, add the grilled peach halves. You can place them anywhere; it doesn’t need to be perfect.
• Next, nestle the burrata in the salad. Gently cut it open so the soft center begins to pour out.
• Next, place avocado slices on top of the peaches, burrata, arugula, and garlic butter naan bread.
• Drizzle everything with reduced balsamic glaze. Season with a pinch of salt and fresh cracked black pepper.
• Finish with some of the extra chopped parsley and arugula lettuce.
• Serve while the naan is still warm and enjoy!