Lunch
Grilled Peach & burrata Salad with Sumac Dressing
Sweet grilled peaches, fiery rocket and creamy burrata – all tied together by the secret ingredient: a citrusy Sumac dressing. Perfect as a summer lunch centrepiece or served alongside a BBQ in the garden.
Method
- Heat the oven to 180°C. Place the prosciutto slices on a lined baking tray and bake for 8–12 minutes until golden and crisp. Leave to cool, then break into shards.
- Brush a griddle pan with a little olive oil. Fry the peach slices for 2–3 minutes on each side until caramelised with char marks.
- Whisk together the olive oil, lemon juice, Sumac, honey, and seasoning until well combined.
- Arrange the rocket on a large serving plate. Place the burrata balls over the rocket and slice open with a knife. Arrange the grilled peaches around it, then scatter over the crispy prosciutto, pomegranate seeds and basil.
- Drizzle generously with the Sumac dressing and finish with an extra pinch of Sumac over the top.
