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 minutes, looks fantastic and tastes even better!

Prep time: 10 minutes

Cook time: 10 minutes

Course Lunch, Salad

Keyword Egg Free, Gluten Free, Nut Free, Pescetarian, Vegetarian

Member Free

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 400

Ingredients

15 g butter
2 tbsp caster sugar
80 g pecans
4 ripe peaches yellow or white, cut into quarters
1 tbsp extra virgin olive oil
sea salt & cracked black pepper
100 g rocket leaves
150 g burrata cheese
0.5 bunch basil leaves roughly torn
red chilli flakes optional, to serve
3 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1 tbsp honey

Instructions

Place a medium frying pan over medium heat. Heat the butter and sugar until the butter has melted. Add the pecans and stir to coat. Cook for about 5 minutes, 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.
15 g butter, 2 tbsp caster sugar, 80 g pecans
Heat a griddle pan or your barbecue to high.
Place the peach slices in a small bowl. Coat with the olive oil and season well. Cook the peach slices for about 2–3 minutes each side until charred and caramelised. Remove and set aside.
4 ripe peaches, 1 tbsp extra virgin olive oil
For the dressing: Place all the ingredients in a bowl and mix well. Season and adjust to taste.
3 tbsp extra virgin olive oil, 2 tbsp apple cider vinegar, 1 tbsp honey
On a large serving plate or bowl, lay the rocket down, followed by the charred peach slices. Nestle the burrata ball in the middle. Scatter with the pecans, basil and chilli flakes (if using). Then wow your guests by piercing the burrata with a knife and letting it ooze out. Yum!
100 g rocket leaves, 4 ripe peaches, 150 g burrata cheese, 80 g pecans, 0.5 bunch basil, red chilli flakes

Notes

Remove the burrata from the fridge about 30-60 minutes 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.