Fresh & Mediterranean · veggie
Salad with grilled peach & burrata
Sweet, smoke and cream on one plate: peaches with grill marks, creamy burrata, bitterness from chicory and crunch from toasted hazelnuts. The chipotle-honey vinaigrette pulls it all together.
Ingredients (serves 20)
- 8 ripe peaches, in wedges
- 600 g burrata
- 4 heads of chicory and 150 g rocket
- 2 red onions, thinly sliced
- 150 g hazelnuts, toasted and chopped
- Croutons from grilled baguette
- Chipotle-honey vinaigrette (see basics)
Method
- Grill the peach wedges two to three minutes per side on a clean, hot grate — they're done when they release without sticking.
- Arrange the chicory and rocket on a large platter, scatter over the peach and tear the burrata on top.
- Sprinkle with red onion, hazelnuts and croutons.
- Dress at the last moment with the vinaigrette and black pepper.
Tip from the guru
Grill the peaches while the meat rests — the grate is free anyway, and they hit the table warm.
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