Nectarine & Burrata Salad
Nectarine & Burrata Salad

Nectarine & Burrata Salad

Stone fruits taste sweeter when grilled – it gives them a beautiful caramelised, smokey flavour. Alongside creamy burrata and a simple, sticky balsamic dressing, this salad only has a handful of ingredients and is quick to pull together. Top it with easy garlic croutons for a bit of texture, too.
Photography: MARTIN POOLE

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Total Time
20 Minutes
2 slices of white bread
2 garlic cloves, halved
1 x 250g bag of rocket
1 handful of basil leaves
3 just-ripe nectarines, stoned & cut into wedges
2 tbsp of olive oil
1 ball of burrata (or use 200g of mozzarella pearls)
1 pinch of chilli flakes (optional)
For The Dressing
3 tbsp of extra-virgin olive oil
2 tbsp of honey
1 tbsp of balsamic vinegar
Juice of ½ lemon
Salt & freshly ground black pepper
Step 1

Start by making the croutons. Grill (or toast) the slices of bread until golden.

Step 2

Once toasted and while still hot, rub the halved garlic cloves over each side, then use a sharp knife to slice the bread into cubes.

Step 3

Make the dressing by combining all the ingredients in a small bowl or mug and whisk together with a fork.

Step 4

Toss the rocket and three-quarters of the basil together in a serving dish and set aside until you’re ready to assemble the salad.

Step 5

Place a griddle pan or large non-stick frying pan over a high heat. Put the nectarine wedges into a bowl, drizzle over the olive oil and use your hands to lightly coat the fruit in the oil.

Step 6

Once the pan is hot, place the nectarines cut side down in the pan. Cook for 2 minutes on each side until golden and charred.

Step 7

To assemble the salad, lay the griddled fruit over the rocket and basil, then use your hands to tear over the burrata. Scatter over the croutons and then drizzle over dressing.

Step 8

Finish with a grind of black pepper, a generous pinch of salt, the chilli flakes (if using) and the remaining basil leaves.

Extracted from Cook for the Soul by Lucy Lord (HarperNonFiction, £16.99 Hardback) Available from 28th April. Photography by Martin Poole.

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