Recipe of the month
| Servings | -6 |
Ingredients
- 2 tbsp pine nuts
- 100 g rocket
- 3 white nectarines pitted and thickly sliced
- 60 g prosciutto torn into long strips
- 250 g burrata cheese torn into chunks
- Big handful fresh basil leaves roughly torn
- 1/2 tsp Sea salt
- Freshly ground black pepper to taste
- 2 tbsp Extra-virgin olive oil
- 2 tbsp white balsamic vinegar
Ingredients
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Instructions
- Put the pine nuts in a small frying pan over a medium heat. Cook gently, stirring constantly, until golden brown in spots, being careful not to burn them. Place in small bowl and set aside to cool.
- Place the rocket on a large platter and arrange the nectarines on top of the rocket. Tear the prosciutto into long slices and scatter over the nectarines. Top with the burrata chunks and sprinkle with the torn basil leaves. Season with salt and pepper.
- Mix the oil and vinegar in a small bowl and spoon over the top of the ingredients. Sprinkle the pine nuts over top and serve.
Recipe Notes
TOP TIPS
This is almost a take on a Caprese salad substituting the tomatoes for nectarines and burrata for mozzarella.
You can substitute the nectarines for peaches or even grilled peaches and the burrata for mozzarella but make it good mozzarella. You could even use creamy goat's cheese or even juicy plums...? If you don't have white balsamic use dark balsamic or even white wine vinegar. All very adaptable and a great summer salad.
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