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

Grilled peaches with burrata

Published: July 13, 2019 at 10:55 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2 – 3 as a sharing starter

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

  • Gluten free
Nutrition:
NutrientUnit
kcal465
fat35.3g
saturates10.2g
carbs13.5g
sugars12.9g
fibre2.1g
protein22.1g
salt1.8g
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*This recipe is gluten-free according to industry standards

Ingredients

  • 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)

DRESSING

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

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.

Grilled Peach Salad With Pecans and Farro
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