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Grilled peach and burrata salad with breadcrumb crispies
Serves 4 Starters and mains
Ingredients
- 1tbsp extra virgin olive oil, plus extra to grease
- 2 peaches, stoned and cut into thick wedges
- 40g baby rocket bunch basil, torn
- 300g cherry tomatoes, halved
- 1tbsp balsamic vinegar
- 2 burrata balls, drained and split
- 40g toasted pine nuts
For the breadcrumb crispies
- 1⁄2 loaf day-old sourdough or country bread
- 2tbsp extra virgin olive oil
- 1tsp dried Italian herbs
- 1tsp garlic powder
- 1⁄2tsp sea salt
- 1⁄2tsp black pepper
- 2tbsp grated Italian hard cheese
For the vinaigrette
- 110g pesto
- 2tbsp lemon juice
Method
For the breadcrumbs, tear up the bread and pulse in a food processor until you get large, pebbly crumbs. Preheat the oven to 190C/170C F/Gas 5 and put the crumbs on a rimmed baking tray. Drizzle the oil over, sprinkle the herbs, garlic powder, salt and pepper over and toss to coat. Bake for 10 minutes, stir, sprinkle the grated cheese on top and bake for a further 5 minutes. Set aside to cool and crisp up.
Heat the grill to medium. Oil the pan and all sides of the peaches with the extra oil and season with salt and pepper., then grill, flesh-side down, for around 4 minutes on each side, remove and set aside to cool.
Stir the vinaigrette ingredients together with 1tbsp water. Toss the rocket, basil and tomatoes with the oil, balsamic and a pinch of salt and pepper. Arrange the greens on a serving platter with the peaches on top, and finish with the burrata balls. Drizzle the vinaigrette and sprinkle the breadcrumbs and pine nuts over to serve.
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