Grill/Barbecue
Squeaky Fresh Burrata & Grilled Peach Salad
- Prep time 15 minutes
- Cook time 9 minutes
- Serves 2 main, 4 starter
Author Notes
I have no patience for standing over a hot stove one moment longer than I have to on a hot day. This is why I love simple summer cooking and thus squeaky fresh Burrata with grilled peach salad is so good.. 5 minutes to grill the peaches and one for the pine nuts is all it takes. And better still it's on the table in about 20 minutes if you use ready prepared pesto - though making your own Pesto doesn't take much longer and is my preference every time as it always tastes so fresh.
Play with this salad as much as you like but keep it light both in weight and flavours, too heavy and the gentleness of the Burrata will disappear.
Using the best ingredients you can find will do you proud every time. Believe me.
—Elaine Lemm
What You'll Need
Ingredients
- Burrata Salad
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2
large ripe peaches or nectarines
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1
large squeaky fresh Burrata
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12
Little Gem lettuce leaves, washed adn dried
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½ cups
mixed soft herbs - basil, parsley, chives, and mint are good
-
12
cherry tomatoes, halved
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1 teaspoon
pine nuts
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1 tablespoon
good quality Pesto
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2 tablespoons
Extra Virgin olive oil
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Basil leaves for garnish
- Make your own pesto, it is seriously easy (optional)
-
½ cups
coarsely chopped fresh basil leaves
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½
clove garlic, crushed
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10 tablespoons
Extra Virgin olive oil
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1 tablespoon
Pecorino Romano, freshly grated
-
1 tablespoon
Parmesan, freshly grated
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1 teaspoon
pine nuts
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¼ teaspoons
Malson salt flakes
Directions
- Burrata Salad
- On your stovetop, or you can do this part on the grill, heat a heavy griddle pan to hot.
- Cut the fruit into two, prise out the stone (this should come out easily if the fruit is super-ripe).
- Put the fruit, cut side down onto the grill and leave for 5 minutes. Resist touching or moving the fruit - trust the process.
- After five minutes, lift one of the fruits halves using a knife or small spatula to see if there are grill char lines; if so, pop them onto a plate and leave to cool. No lines; cook a little longer.
- Carefully lift the Burrata from any liquid it may be in and dry carefully with cloth or paper. Keep to one side.
- Choose your prettiest serving dish, lay the washed Little Gem leaves around the plate and place the Burrata in the centre.
- Cut the cooled fruits halves into bite-sized pieces and scatter on onto the lettuce
- Heat a skillet to hot, throw in the pine nuts and toast for 3 minutes in a hot skillet shaking constantly. Sprinkle onto the salad.
- Spoon the pesto over the Burrata and a little over the tomatoes but use the dressing sparingly as it can overpower the gentle flavour of the cheese.
- Serve immediately after carefully opening the Burrata to show off the creamy centre and make it easy to dip in. Garnish with basil and serve with crusty or sourdough bread.
- Make your own pesto, it is seriously easy (optional)
- Place ½ cup of basil leaves and crushed garlic clove into a food processor and pulse to combine. With the processor blades still running slowly, slowly add the olive oil in a continuous drizzle until combined with the basil.
- Add the cheeses and pine nuts and then blitz again just a couple of times; too much, and the leaves may be over-chopped and can become bitter. Only add salt if you think you need it; there’s a lot of cheese in there. Store the dressing in a screw-top jar.
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