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Pick the mint leaves. Cut the peaches in half and discard the pits. Cook the grains following pack instructions and set aside to cool.
Add the broccoli to a pan of boiling water and cook for 2 mins, then drain and run under cold water.
Put the broccoli, mint and Parma ham on a chopping board and chop everything into rough chunks. Add the peaches to the board and chop again, until the peaches are also in rough chunks. Tip everything into a bowl, along with the rocket and mixed grains.
Combine the olive oil, balsamic, honey and a pinch of salt in a separate bowl. Mix well, then add to the other bowl.
Stir well and then top your salad with a ball of burrata before slicing it open. Mix the cheese around a bit and serve!