Peach, Burrata & Rocket Salad

Serves: 2–4
Prep time: 10 minutes

Ingredients

• 2 ripe peaches, sliced into wedges

• 100g rocket

• 1 burrata

• 2 tbsp pine nuts

• 2 tbsp extra virgin olive oil

• 1–2 tbsp balsamic glaze

• Sea salt, to taste

• Freshly ground black pepper, to taste

Method

1. Toast the pine nuts in a dry frying pan over medium heat for 2–3 minutes, stirring frequently until lightly golden. Remove from the pan and allow to cool.

2. Arrange the rocket on a large serving platter or divide between individual plates.

3. Grill and then scatter the sliced peaches over the rocket.

4. Place the burrata in the centre of the salad and gently tear it open just before serving.

5. Sprinkle the toasted pine nuts over the top.

6. Drizzle generously with the extra virgin olive oil, followed by the balsamic glaze.

7. Finish with a pinch of sea salt and a few grinds of black pepper.

Serve immediately with crusty bread or alongside grilled chicken or fish for a more substantial meal.