Chargrilled Grapes with Burrata and Basil

Adapted from the one and only Ottolenghi (via Food52). Our Albany Surprise grapevine has been laden with bunches of beautiful grapes, and we have been wanting to try this recipe for a while. It's a delicious starter and is sure to impress! 
3 large bunches of grapes, removed from the vine
2 tbsp balsamic vinegar
3 tbsp of good quality olive oil
1 tsp brown sugar
1 1/2 tsp fennel seeds (optional - toasted and lightly crushed)
Sea salt and black pepper
3 large balls of burrata (we substituted for buffalo mozzarella)
Basil sprigs, to serve
1. Put the grapes in a mixing bowl with vinegar, oil, sugar, 1 teaspoon of the fennel seeds, and a good grind of flaky sea salt and pepper. Mix well and marinate for at least 1 hour and up to 1 day. Thread 5 or 6 grapes onto each skewer. Save the marinade for serving.
2. Place a grill pan on high heat and ventilate your kitchen well. Alternatively, you can use your bbq. Once hot, add the grape skewers in batches and grill for a couple of minutes, turning when slightly charred and blistering. Remove from the heat.
3. When ready to serve, tear the burrata or mozzarella and place on a platter, or divide between plates. Arrange the grape skewers to lean against them, and drizzle the reserved marinade over the cheese. Sprinkle with the remaining 1/2 teaspoon of fennel seeds, garnish with basil, and serve.
Turn this into a more traditional salad by tossing through some rocket or other leafy greens.