Warm peach and burrata salad…
There is nothing I like more in the summer months, than an interesting salad full of textures and different temperatures! And this warm peach and burrata salad ticks all the boxes!
I am always on the lookout for gastro-inspiration and interesting food combinations, so I was lucky to come across a recipe that included warm peaches in a salad. This was not something I have used in salads before. I’m not one to ever follow a recipe in it’s entirety, so I had a rummage around for other ingredients that I could use with the peaches. And ta-dah…! I came up with this particular gem of a salad that I just had to share with you…
It is very much a ‘Ladies who Lunch’ type of salad. It is beautiful, colourful & delicious, without a carb in sight! Stylishly arranged on a plate, it is a real showstopper.
The combination of warm, sweet, pan-fried peach slices, soft, slightly chilled burrata, tangy blackberries & smooth creamy avocado, is heaven on a plate. By adding some crunch, with warm toasted pine nuts, it is taken to the next level! I think pine nuts have a way of doing that to most salads, actually…
For those of you who do not know, a burrata is a soft cheese similar to mozzarella. Mozzarella has a delicate taste and a more elastic texture, whereas a burrata is more flavourful and softer, due to the higher cream content. The creamy content of the burrata will spill out once it is cut, so it is best served up whole. One generous mound per person, makes a wonderful main-course salad.
Ingredients:
- 2 large peaches, firm and not too ripe
- 2 medium avocados, cubed
- 24 large blackberries
- 4 Burrata, slightly chilled
- Rocket
- Pine puts
- Virgin olive oil
- Squeezy balsamic glaze
- Butter for frying
- Salt
- Pepper
- Garlic powder
Method:
- Slice the peaches into eighths, removing the stone
- Melt the butter in a heavy frying pan and brown the peaches until nicely caramelized sprinkling on a little garlic powder and salt as they brown
- Remove from heat and keep warm
- Toast the pine nuts in a little oil, in a pan – once golden, allow to cool on a plate on a piece of paper towel
- Drain the burrata and place one in the centre of each plate
- Arrange the rocket, avocado, blackberries & warm peaches artfully around the burrata and season with salt and pepper
- Drizzle with olive oil
- Squeeze the balsamic glaze in a zigzag pattern over the entire salad
- Top with toasted pine nuts
This salad is so pretty on the plate, it can’t fail to impress, yet it is so easy to put together…! Personally, I prefer to serve my food on white plates, and allow the produce to be the star of the show. White plates don’t have to be boring! Layering white plates of different textures, keeps your table looking interesting, without taking anything away from the beauty of your culinary creation.
Enjoy…! And for more foodie inspiration, check out the following posts – 5 Essential pantry ingredients Go-with-everything homemade salad dressing
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