A grey plate topped with green leaves, orange peaches and a ball of white cheese

Grilled peaches with burrata

Name: Grilled peaches with burrata
Total time: 20 min
Yield: Serves 2 – 3 as a sharing starter
Ingredients: peaches 2, ripe but firm-ish, halved and stoned; olive oil; rocket 2 handfuls; serrano ham 6 slices; burrata 1 ball; basil a small bunch; pine nuts 2 tbsp of toasted; crusty bread to serve, (optional); olive oil 3 tbsp; white balsamic vinegar 2 tbsp; runny honey 1 tsp; red chilli 1, finely chopped; garlic ½ a clove

20 minutes
Serves 2 – 3 as a sharing starter
Easy

Juicy peaches give a sweet contrast to creamy burrata and salty serrano ham in this showstopping summer salad

By Janine Ratcliffe

July 13, 2019 at 10:55 am

*This recipe is gluten-free according to industry standards

Ingredients

peaches 2, ripe but firm-ish, halved and stoned
olive oil
rocket 2 handfuls
serrano ham 6 slices
burrata 1 ball
basil a small bunch
pine nuts 2 tbsp of toasted
crusty bread to serve, (optional)

DRESSING

olive oil 3 tbsp
white balsamic vinegar 2 tbsp
runny honey 1 tsp
red chilli 1, finely chopped
garlic ½ a clove

Method

Step 1

To make the dressing, whisk together the olive oil, vinegar and honey in a bowl then stir in the chilli and garlic. Leave while you make the salad.
Step 2

Heat a griddle pan over a high heat. Brush the peach halves with oil then griddle until charred and caramelised on the surface.
Step 3

Scatter the rocket on a platter. Drape over the serrano ham, add the peaches and sit the burrata in the middle. Discard the garlic clove from the dressing then spoon over everything. Scatter over the basil and pine nuts, and serve with crusty bread, if you like.