INGREDIENTS

• 1 Vannella Burrata
• 2 yellow peaches
• 120g rocket leaves
• Fig & Balsamic glaze
• Extra virgin olive oil (EVOO)
• Salt
• Walnuts

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 HANDCRAFTED BURRATA THAT WAS USED IN THIS RECIPE

BURRATA