Grilled peach & burrata salad
I love burrata, mozzarella’s softer sibling.
I love burrata, mozzarella’s softer sibling. This type of cheese has a sunny quality and is unmistakably Italian. The velvety and creamy texture is a perfect fit for a summer salad and pairs well with a slightly spicy dressing. This creates a lovely balance between the full, round and creamy flavour of the cheese and the light bite of the peppers. Grilled peaches are the proverbial cherry on top – the sweetness combined with the umami punch of the grill marks tastes amazing. In short, you’re having a healthy meal of fruits and vegetables, and you’ll love it.
The ingredients:
(serves 4)
- 4 fresh peaches
- 1 tbsp olive oil
- salt and freshly ground black pepper
Chipotle Honey Vinaigrette
- 2 tbsp honey
- 2 tsp coarse mustard
- 2 tbsp white wine vinegar
- 3 tbsp chipotle tabasco
- 3⅓ fl oz (100ml) olive oil
- salt and freshly ground black pepper
Garnish
- 2 stumps Belgian endive
- 3 oz (75g) rocket
- 2 red onions, julienne cut
- 10½ oz (300g) burrata
- 3 oz (75g) hazelnuts, roasted
- handful of croutons
Gear:
- Whisk
- BBQ or grill for direct grilling
- Cast iron grill grate
- Brush
How to make:
Duration: Preparation 10 minutes
Cooking about: 20 minutes
In a small bowl, whisk together the honey, coarse mustard, white wine vinegar, and chipotle tabasco. While whisking, slowly drizzle in the olive oil and keep whisking until you have a nicely bound dressing. Season with salt and freshly ground black pepper.
Prepare a BBQ or grill with cast iron grill grate for direct grilling and heat to 200 °C (392 °F).
Cut the peaches in half and remove the pit. Brush with olive oil and season with salt and freshly ground black pepper. Grill them hot and fast so you get a nice grill mark and the fruit turns soft but not mushy. The time this takes depends on how ripe your peaches are.
Take the leaves of your Belgian endives and divide them and the rocket over a large flat serving dish. Divide the grilled peaches over the rocket, pull the burrata apart into chunks and spread them over the salad. Season with a little freshly ground black pepper. Garnish with the roasted hazelnuts, croutons, and chipotle honey vinaigrette.
