Italian Burrata and Roasted Peach Salad with Rocket and Balsamic Glaze
Roasted peach wedges and pine nuts with crispy sourdough, served with burrata and rocket, finished with balsamic glaze and lemon.
- 250 g burrata cheese
- 3 large ripe peaches
- 150 g rocket leaves
- 150 g sourdough bread
- 50 g pine nuts
- 60 ml balsamic vinegar
- 1 tbsp honey
- 3 tbsp extra virgin olive oil
- 20 g fresh basil
- 40 g parmesan cheese
- 1 piece lemon
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 180°C
- Step 2
Cut peaches into wedges, removing stones
- Step 3
Toss peach wedges with 1 tbsp olive oil, roast for 15 minutes until slightly caramelised
- Step 4
For balsamic glaze: simmer balsamic vinegar with honey in small pan for 8-10 minutes until syrupy
- Step 5
Toast pine nuts in dry pan for 2-3 minutes until golden
- Step 6
Tear sourdough into bite-sized pieces, drizzle with olive oil and toast in oven 8-10 minutes until crispy
- Step 7
Wash and dry rocket leaves
- Step 8
Tear burrata into large pieces
- Step 9
Arrange rocket on serving plates, top with warm roasted peaches and torn burrata
- Step 10
Scatter toasted bread pieces and pine nuts over salad
- Step 11
Drizzle with remaining olive oil, lemon juice and balsamic glaze
- Step 12
Garnish with fresh basil leaves and shaved parmesan
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