Grilled Peach, Burrata and Proscuitto SaladLaura Sharrad
Serves: 6-8 People
- 3 peaches, halved
- 1 Burrata
- 12 slices prosciutto
- 1 whole red radicchio, quartered and core removed
- 100g baby rocket leaves
- 100g mixed lettuce leaves
- Extra virgin olive oil
- Sticky fig glaze
- Salt flakes
- Chilli flakes
- Heat your bbq or griddle pan to high. Lightly oil the cut side of your peaches and grill until dark and caramelised. Cool and cut in half again
- Arrange the salad leaves in your bowl, with the peaches and prosciutto slices too.
- Dress with oil & the glaze and top with the burrata and some chilli flakes
Our friends at Wine Selectors suggest pairing this dish with an Arneis
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