The peaches bring sweetness, the prosciutto adds savoury depth and the burrata makes every bite feel indulgent. It looks impressive but takes less than 20 minutes to make.
Grilled Peach, Prosciutto And Burrata Salad
Print RecipeIngredients
- Two ripe peaches, halved and stoned
- 100g prosciutto
- One large burrata ball
- 100g rocket
- 50g watercress
- 30g toasted pistachios, roughly chopped
- Small handful fresh basil leaves
- Two tbsp extra virgin olive oil
- One tbsp balsamic glaze
- Juice of half a lemon
- Salt and black pepper
Instructions
Method
- Heat a griddle pan until hot.
- Grill the peach halves for two minutes per side until lightly charred.
- Arrange the rocket and watercress on a serving platter.
- Tear over the prosciutto and burrata.
- Slice the peaches and scatter them over the salad.
- Sprinkle over the pistachios and basil leaves.
- Whisk together the dressing ingredients and drizzle over just before serving.
