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

Grilled peaches with burrata

  • 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

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*This recipe is gluten-free according to industry standards

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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.

Discover more peach salad recipes here…

Grilled Peach Salad With Pecans and Farro

Nutritional Information

  • Kcals 465
  • Fat 35.3g
  • Saturates 10.2g
  • Carbs 13.5g
  • Sugars 12.9g
  • Fibre 2.1g
  • Protein 22.1g
  • Salt 1.8g
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