Back home
Ingredients
Method
- 3 ripe peaches, halved and stoned
- 1 tbsp olive oil
- 2 balls burrata (about 200g each)
- 8 slices prosciutto
- 60g rocket
- 2 tbsp extra virgin olive oil
- 1 tbsp aged balsamic vinegar
- Handful basil leaves
- Sea salt and cracked black pepper
- Heat a chargrill pan or barbecue to high. Brush the peach halves with olive oil and grill cut side down for 3 to 4 minutes, until deeply marked and softened. Set aside to cool slightly.
- Scatter the rocket across a large platter. Tear the peaches into wedges and arrange them over the top, with the prosciutto draped between.
- Tear the burrata over the salad and let the cream run. Drizzle with extra virgin olive oil and balsamic, scatter the basil, then season with sea salt and plenty of pepper. Serve with bread to mop the plate.
20 mins
4 serving
Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!
Build my box