Roasted Peach & Burrata Salad with Prosciutto
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!
Ingredients
extra virgin olive oil2 tbsp
balsamic glaze15 ml
black pepper2 pinch
sea salt2 pinch
cherry tomatoes250 g
burrata cheese100 g
prosciutto50 g
walnuts30 g
rocket50 g
peaches2 whole
Instructions
Chef's Tips
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.
Prepare Ingredients
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.
Roast Peaches and Tomatoes
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.
Arrange Rocket
While the fruit and vegetables are roasting, arrange the rocket leaves on a large serving platter or individual plates.
Assemble the Salad Base
Once roasted, carefully transfer the warm peaches and tomatoes over the rocket.
Add Burrata and Prosciutto
Tear the burrata into pieces and scatter them amongst the roasted peaches and tomatoes. Drape the slices of prosciutto artfully over the salad.
Finish and Serve
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.
