BURRATA & GRILLED
PEACH SALAD
BY VINCENZO'S PLATE
CHECK OUT VINCENZO'S PLATE

INGREDIENTS


METHOD

  1. Cut the peaches in half & then quarters, removing the stone.
  2. Heat up the BBQ & cook peaches on the hot grill for 3 min/side.
  3. Leave them to the side to cool.
  4. Add rocket leaves to a bowl & dress with EVOO, crushed walnuts & a sprinkle of salt.
  5. Mix well then drizzle the fig and balsamic glaze over the top & add peaches.
  6. For added presentation, transfer salad to a chopping board, then place the Vannella Burrata in the centre.
  7. Serve & enjoy


CHECK OUT OUR FRESH RICOTTA THAT WAS USED IN THIS RECIPE


FOLLOW @VANNELLACHEESE

Vannella Cheese (Aust) Pty Ltd | Unit 6, 4-6 Lilian Fowler Place, Marrickville NSW 2204



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Parrabel Creek NSW 2440
0414 660 975