Grilled Peach & Burrata Salad
Balancing sweet, salty and subtly tangy notes (depending on the ripeness of your peaches), this vibrant summer salad is a seasonal classic. With its creamy burrata, peppery rocket, and toasted pecans, it’s both indulgent and light. You’ll find a nourishing mix of vitamins A and E, plus a generous helping of calcium in every bite.
Serves
2
Cook Time
Dietary
Vegetarian
Gluten-Free
Ingredients
- 2 ripe peaches, halved and stoned
- 1 burrata (approx. 125g)
- 2 handfuls of rocket
- 1 tbsp balsamic glaze
- 1 tbsp extra virgin olive oil
- 2 tbsp pecans, roughly chopped
Method
- Preheat a griddle pan over medium-high heat. Grill the peach halves for around 2 minutes on each side, until lightly charred and softened.
- Arrange the rocket leaves on serving plates. Top with the grilled peaches and tear over the burrata.
- Drizzle with balsamic glaze and olive oil, then scatter over the chopped pecans. Serve immediately.
