This delicious salad combines the sweetness of the peaches, the saltiness of the rocket and the crunchiness of the fresh croutons to join the creamy burrata for what can only be described as a flavour explosion! This salad serves 4 as a side or 2 as a main.
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Salad
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| 150g | Burrata |
| 2 | thick slices of pane di casa bread (or bread of choice) |
| 2 | firm peaches |
| 150g | rocket |
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Dressing
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| 2 Tbsn | finely chopped basil |
| 1 tspn | salt |
| ¼ cup | extra virgin olive oil |
| 2 Tbsp | red wine vinegar |
| 1 | Preheat oven to 180°C. Remove the Burrata from the refrigerator and allow it to come to room temperature. |
| 2 | Tear bread into small pieces and spread onto a baking sheet with a drizzle of olive oil, bake for 10-15 minutes or until crunchy and golden, set aside. |
| 3 | Slice peaches in half remove pip and cut into ½ inch slices. |
| 4 | On a grill pan or normal fry pan spray lightly with oil, cook the peaches for a few minutes on each side till slightly caramelised. Remove from pan, set aside. |
| 5 | Mix all dressing ingredients together and add 2 tablespoons to a serving bowl along with the rocket and mix well. |
| 6 |
Top with peaches, croutons and burrata (whole or pulled apart) then drizzle over the remaining dressing. Serve immediately. |
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