GRILLED PEACH & BURRATA SALAD
A beautiful Spring time salad. As stone fruits start to come into season, make this easy salad with delicious burrata. It takes less than 20 mins, looks fantastic and tastes event better!
Serves 4
Prep time: 10 mins
Cook time: 10 mins
Ingredients:
15 grams of butter
2 tablespoons of caster sugar
80 grams of whole pecans
150g Burrata
1 tablespoon of extra virgin olive oil (to coat peaches)
4 ripe peaches (yellow or white peaches), cut into quarters
100 grams if rocket
1/2 bunch basil, roughly torn
Salt/pepper
Red chilli flakes (optional to serve)
Dressing:
3 tablespoons of extra virgin olive oil
2 tablespoons of apple cider vinegar
1 tablespoon of honey
Method:
Place a medium frying pan onto medium heat. Heat the butter and sugar until the butter has melted. Add the pecans and stir to coat in the buttery sugar. Continue to cook for about 5 mins, stirring until the pecans are crisp and caramelised. Take off the heat, pour onto a sheet of baking paper and leave to cool. Once cooled, roughly chop and set aside.
Place the peach slices into a small bowl. Coat with olive oil and season well. Heat a griddle pan or BBQ onto high heat. Cook the peach slices for about 2-3 mins each side until charred and caramelised. Remove and set aside.
For the dressing – place all ingredients into a bowl and mix well. Season and adjust to taste.
On a large serving plate or bowl, lay the rocket down and follow by the charred peach slices. Nestle the burrata ball in the middle of the plate/bowl. Scatter the chopped pecans, chopped basil and chilli flakes (optional). Then WOW your guests by piercing the burrata with a knife and let it ooze out. Yum!!!
Tip: Remove the burrata from the fridge approx. 30-60 mins before you intend to serve it. This will allow it to come to room temperature and let the cream inside melt out when you cut it.