Indulge in this vibrant and refreshing salad, bursting with the natural sweetness of roasted peaches and cherry tomatoes, complemented by creamy burrata and salty prosciutto. A delightful way to nourish your body and tantalise your taste buds!
Preheat your oven to 200°C (180°C fan/Gas Mark 6). Halve and pit the peaches, then cut each half into 3-4 wedges. Halve the cherry tomatoes. Roughly chop the walnuts.
On a baking tray, toss the peach wedges and halved cherry tomatoes with 1 tablespoon of extra-virgin olive oil, sea salt, and black pepper. Roast for 10-15 minutes, or until the peaches are tender and slightly caramelised, and the tomatoes are bursting.
While the fruit and vegetables are roasting, arrange the rocket leaves on a large serving platter or individual plates.
Once roasted, carefully transfer the warm peaches and tomatoes over the rocket.
Tear the burrata into pieces and scatter them amongst the roasted peaches and tomatoes. Drape the slices of prosciutto artfully over the salad.
Sprinkle the chopped walnuts over the entire salad. Drizzle with the remaining 1 tablespoon of extra-virgin olive oil and the balsamic glaze. Serve immediately.
For an extra layer of flavour, try grilling the peaches instead of roasting them.
Ensure your burrata is at room temperature before serving for the creamiest texture.
A sprinkle of fresh basil leaves would also be a lovely addition to this salad.