Grilled nectarines with burrata, chilli and mint
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 1 slice sourdoughtorn into small pieces
- 1 lemonzested and juiced
- extra-virgin olive oil
- 2 medium-ripe nectarinesstoned and cut into quarters lengthways
- a small bunch mintfinely shredded
- 1 red chilliseeded and finely chopped
- 1 burratatorn into large pieces
Nutrition: per serving
- kcal501
- fat35.5g
- carbs26.9g
- sugars12.4g
- fibre3g
- protein17.1g
- salt1g
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.
