Grilled peach and burrata salad

INGREDIENTS

4 ripe, but firm peaches

olive oil, and avocado oil for brushing and drizzling

3 handfuls of rocket

1 burrata ball

8 thin slices of prosciutto

balsamic glaze for drizzling

flaky salt

freshly cracked black pepper to taste

fresh basil leaves (and/or mint) for garnish

crusty bread to serve (optional)

 

METHOD

Preheat your grill to medium-high heat and lightly oil the grates. Cut the peaches in half and remove the pit. Brush the cut side with a little avocado (or olive) oil.

Place the peaches on the hot grill, cut-side down for 3 to 4 minutes, or until char marks form.

Scatter the rocket on a large serving platter.

Place sliced grilled peaches and scoops of creamy burrata on top.

Nestle slices of prosciutto all around then drizzle the salad with olive oil and balsamic glaze.

Sprinkle with flaky salt, freshly cracked pepper, and scatter basil and mint (optional) on top.

Serve with crusty bread on the side, if desired.

 

Recipe credit: Sandra Valvassori