This simple but delicious salad mixes our Fruity EVOO with creamy Burrata and peppery rocket with the sweetness of caramelised charred peaches. What better way to toast away the season to make room for a new one.
Serves 2-4
Ingredients
2-3 peaches
40g whole almonds
3 Tbsp Fruity EVOO, plus extra
2 Tbsp Sherry vinegar
1 Tbsp honey
sea salt & freshly ground black pepper
2 large handfuls rocket leaves
1 burrata ball, or large mozzarella ball
Directions
Heat up the griddle pan and cut the peaches into 6th’s, alternatively turn the grill onto high.
Brush the peaches with a little Fruity EVOO and place cut side down onto the griddle pan or cut side up if under the grill, charr and turn to cook the other side.
Toast the almonds in a dry frying pan, add a pinch of salt. Pour onto paper towel and allow to cool, roughly chop and season with salt.
Make the dressing by measuring the Fruity EVOO, vinegar, honey into a jar, season with salt and pepper, and shake until thickened and completely combined. Add rocket leaves to a bowl, drizzle over the dressing and toss it through the dressing so all is coated.
Place the dressed rocket onto a large serving plate. Tear the Burrata ball into pieces and add decoratively on top of the rocket, then add the peaches and sprinkle over the almonds to serve.
