Olive Magazine
Grilled Peaches

Grilled nectarines with burrata, chilli and mint

Published: May 24, 2017 at 3:27 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Creamy soft burrata works perfectly with the smooth succulence of nectarines. Chilli adds a slight kick and the mint keeps it fresh. The perfect summer starter!

  • Vegetarian
Nutrition:
NutrientUnit
kcal501
fat35.5g
carbs26.9g
sugars12.4g
fibre3g
protein17.1g
salt1g
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For more nectarine recipes, check out our nectarine crumble, brown butter frangipane and nectarine tart and more nectarine recipes.

Ingredients

  • 1 slice sourdough, torn into small pieces
  • 1 lemon, zested and juiced
  • extra-virgin olive oil
  • 2 medium-ripe nectarines, stoned and cut into quarters lengthways
  • a small bunch mint, finely shredded
  • 1 red chilli, seeded and finely chopped
  • 1 burrata, torn into large pieces

Method

  • STEP 1

    Heat a grill to high and toast the bread pieces until golden. Remove and toss with the lemon zest.

  • STEP 2

    Heat a griddle pan or large frying pan over a high heat. Lightly oil the nectarine pieces and put in the pan cut-side down. Cook for 2 minutes on each cut side until golden and grill marked.

  • STEP 3

    Make the dressing by whisking the lemon juice with 4 tbsp olive oil, the mint, chilli and some seasoning. Arrange the nectarine pieces and torn burrata on a plate, scatter with croutons and drizzle over the dressing.

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