Recipe
Serves 4-6
Showcase the season’s stone fruit. This easy, pull-together, and eye-catching salad is a perfect one to add to your festive food repertoire and outdoor entertaining over summer.
For the dressing, use a small food processor or hand-held blender and deep jug, to combine the basil, ¼ teaspoon salt, vinegar, mustard, sugar and third of the oil until the basil is finely chopped. With the processor or blender running, slowly add the remaining oil until dressing is smooth and creamy. Taste and season with a grinding of pepper and extra salt, if needed.
Pre-heat a cast iron grill plate over a medium-high heat.
Cut peaches and remove the stone. If clingstone peaches, use a teaspoon to scoop out stone. Cut each half into half again. Place the segments flesh side down on the hot grill, cook for 45 seconds or until marked with grill lines. Flip over and repeat cooking on other flesh side. Remove from heat and set aside.
To serve, put rocket in a bowl, pour over a third of dressing then toss to coat all the leaves. Spread leaves over a serving platter, arrange prosciutto slices and peach quarters on top. Split the burrata ball and place around the salad. Scatter the hazelnuts and extra basil leaves over, and drizzle the remaining dressing. Season with a grinding of pepper.
Ingredients
4 ripe peaches
100g (2 large handfuls) rocket leaves
100g thin slices of prosciutto (6 – 8 slices)
125g burrata ball
100g (3/4 cup) hazelnuts, roasted and coarsely chopped
Black pepper
Dressing:
½ cup loosely packed basil leaves (about 20 leaves), plus extra for garnish
sea salt
30ml sherry vinegar
½ teaspoon Dijon mustard
½ teaspoon sugar
90ml extra virgin olive oil
