Grilled Peach & Burrata Salad

So delicious and simple, the combination of juicy grilled peaches, peppery rocket, salty prosciutto and creamy burrata is hard to pass by! Drizzled with a sweet-sour dressing made with pomegranate molasses and our Great Southern Groves extra virgin olive oil, this salad is a winner! Swap out the prosciutto with leftover Christmas ham during the festive season.

Serves 4

DRESSING INGREDIENTS

• 1 small clove garlic, peeled and finely chopped
• 30ml pomegranate molasses
• 2 tsp honey
• 1 small shallot, peeled and finely chopped
• 125ml GSG extra virgin olive oil
• Sea salt and freshly ground black pepper to taste

SALAD INGREDIENTS

• 4-5 fresh, ripe peaches
• GSG extra virgin olive oil for brushing
• 120g baby rocket leaves
• 8-10 slices prosciutto
• 3-4 burrata
• Handful baby basil leaves

METHOD

Place all the dressing ingredients into a small bowl and whisk together until well combined.

Taste and adjust seasoning, set aside.

Cut the peaches into quarters, discarding the stone. Brush the cut surfaces with a little GSG olive oil to prepare them for grilling.

Preheat a barbecue or grill pan to medium-high heat. Cook the peach quarters for 2-3 minutes on each side, until they are charred and slightly softened.

TO SERVE

Scatter the baby rocket over a large serving platter.

Arrange the prosciutto slices in nice folds over the rocket, then add the grilled peach quarters.

Place burrata balls at intervals around the salad–break one or two open if desired.

Drizzle over dressing and scatter with baby basil leaves.

Serve with fresh, crusty sourdough for mopping up the dressing and the creamy stracciatella from the burrata.

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