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Grilled peach and burrata salad

This gorgeous grilled peach and burrata salad is perfect for summer, and it can be ready in under 30 minutes! It's vibrant, full of flavour and sure to impress a crowd. We love enjoying this for lunch on warm summer days with a chilled glass of Gordon Ramsay Rosato!

Watch Chef Sue make this recipe on Instagram!

Print recipe
Serves 4-6

Serves 4-6

Gluten-free

Gluten-free

Ingredients

  • 4 peaches, quartered
  • 1 tbsp olive oil
  • 90g rocket
  • 2 tsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 2 balls of burrata, torn into pieces
  • 6 slices of Parma ham
  • Sea salt and freshly ground black pepper

For the pesto:

  • 15g pine nuts, plus extra for serving
  • Handful of basil, roughly chopped
  • 3 tbsp extra virgin olive oil
  • 10g Parmesan, finely grated
  • Sea salt and freshly ground black pepper

Cooking instructions

  • Drizzle the peaches with olive oil and toss to combine. Place a griddle pan onto a medium-high heat and grill the peaches on all sides until char marks appear. Set aside to cool slightly.
  • To make the pesto, place the pine nuts into a small pan and toast over medium heat until they have browned slightly, stirring occasionally. Tip onto a plate to cool.
  • Using a food processor or hand blender, blitz together the basil, extra virgin olive oil, salt and pine nuts. Stir in the Parmesan and season to taste.
  • Toss the rocket with the vinegar and oil until fully coated then spread out on a serving plate.
  • Top with the grilled peaches, torn burrata and slices of Parma ham. Dollop the pesto all over, sprinkle over some extra pine nuts and serve! We love to enjoy ours with a delicious crusty bread.

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