Grilled Peach and Buratta Salad

Prep & Cook

15 mins

Serves

Difficulty

Easy

Ingredients

4 Ripe Peaches (halved and stones removed)

2 Balls Burrata Cheese (250g total)

100g Prosciutto

2 Cups Baby Rocket Leaves

¼ Cup Pine Nuts (toasted)

3 Tbsp Extra Virgin Olive Oil

2 Tbsp Balsamic Glaze

Fresh Basil Leaves

Salt and Pepper to taste

Nutrition per serving

Calories

365

Protein

Fat

Carbs

Sugars

Description

Sweet grilled peaches paired with creamy burrata, salty prosciutto, and peppery rocket. This summer salad balances sweet, savoury, and rich flavours perfectly. For those beautiful char marks and caramelised fruit, use the Blu. 28cm Grill Pan, the ideal tool for grilling stone fruit to perfection - indoors.

TIPS:

Use firm but ripe peaches - too soft and they'll fall apart on the grill. Substitute burrata with buffalo mozzarella if unavailable. Add a drizzle of honey for extra sweetness. This also works well with nectarines or figs.

Method

Heat your 28cm Grill Pan over medium-high heat. Brush the cut sides of the peach halves lightly with 1 tablespoon of olive oil.

Place the peaches cut-side down on the hot grill pan. Cook for 3-4 minutes without moving them, until you see distinct char marks and the peaches start to caramelise.

Flip the peaches and cook for another 1-2 minutes on the skin side. Remove from heat and let cool slightly, then cut each half into 2-3 wedges.

While the peaches cool, toast the pine nuts in the same grill pan for 1-2 minutes, shaking frequently until golden. Set aside.

Arrange the rocket leaves on a large serving platter. Scatter the grilled peach wedges over the top.

Tear the burrata into large pieces and place them among the peaches. Drape the prosciutto slices around the salad.

Scatter the toasted pine nuts and fresh basil leaves over everything. Drizzle with the remaining olive oil and balsamic glaze. Season with salt and freshly cracked black pepper. Serve immediately while the peaches are still slightly warm.

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