Burrata & Grilled Peach Salad
By Vincenzo's Plate
Ingredients
- 1 Vannella Burrata
- 2 yellow peaches
- 120g rocket leaves
- Fig & Balsamic glaze
- Extra virgin olive oil (EVOO)
- Salt
- Walnuts
Method
- Cut the peaches in half & then quarters, removing the stone.
- Heat up the BBQ & cook peaches on the hot grill for 3 min/side.
- Leave them to the side to cool.
- Add rocket leaves to a bowl & dress with EVOO, crushed walnuts & a sprinkle of salt.
- Mix well then drizzle the fig and balsamic glaze over the top & add peaches.
- For added presentation, transfer salad to a chopping board, then place the Vannella Burrata in the centre.
- Serve & enjoy
