lunch
Grilled Peach & burrata Salad with Sumac Dressing
Info
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.Ingredients
Method
Ingredients
For the salad
- 3 ripe peaches, stones removed and sliced into thick wedges
- 6 mini burrata
- 6 slices prosciutto
- 75g rocket
- 3 tbsp pomegranate seeds
- Handful fresh basil leaves
- Olive oil, for grilling
For the Sumac dressing
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Bart Sumac
- 1 tsp honey
- Pinch of salt & black pepper
Method
1. 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.
2. 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.
3. Whisk together the olive oil, lemon juice, Sumac, honey, and seasoning until well combined.
4. 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.
5. Drizzle generously with the Sumac dressing and finish with an extra pinch of Sumac over the top.
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