Grilled Peach, Burrata & Prosciutto Salad

 

INGREDIENTS

  • 2 peaches, cut into small wedges

  • 50g coconut sugar

  • 100g rocket

  • 1 ball burrata

  • 100g prosciutto

  • Olea of Monemvasia extra virgin olive oil

  • Balsamic vinegar

  • Salt & pepper

METHOD

  • Place the peach wedges in a small bowl and coat in coconut sugar 

  • Heat a small fry pan on medium-high heat

  • Once heated, grill the peaches till caramelised and brown

To serve:

  • Cover a serving platter in rocket and place the burrata in the centre

  • Scatter the prosciutto around the plate on top of the rocket

  • Evenly place the grilled peaches on the salad

  • To finish, generously drizzle with the Olea of Monemvasia extra virgin olive oil, then lightly drizzle the balsamic vinegar

  • Season with salt & pepper

 

Recipe & Images by Jacqui Toumbas @jacquitoumbas

RecipesLou Wilson