*This recipe is gluten-free according to industry standards


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


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


  • 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.


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