Grilled Peaches

Grilled nectarines with burrata, chilli and mint

  • serves 2
  • Easy

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!



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


  • 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.

Nutritional Information

  • Kcals 501
  • Fat 35.5g
  • Carbs 26.9g
  • Sugars 12.4g
  • Fibre 3g
  • Protein 17.1g
  • Salt 1g