Peach Burrata Salad with Basil
Summery salad with creamy burrata and sweet peaches.
- 20 min
- 556 kcal / serving
- easy
- vegetarian
- Protein
- 17.1 g
- Fat
- 41.3 g
- Carbs
- 31.6 g
Contains: milk, tree nuts, sulphites (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 2 ripe peaches
- 1 burrata (125 g each)
- 1 handful rocket
- 50 g pine nuts
- 2 tbsp olive oil
- 1 tbsp balsamic reduction
- Fresh basil
- Salt
- Fleur de sel
Method
- Wash peaches, remove stones and cut into wedges.
- Toast pine nuts in a dry pan over medium heat for 2–3 minutes until golden. Remove immediately to prevent burning.
- Wash and spin-dry the rocket and spread on a large plate.
- Arrange peach wedges decoratively on the rocket.
- Place burrata in the centre and gently tear open with your hands so the creamy filling flows out.
- Drizzle with olive oil, add balsamic reduction and scatter pine nuts on top.
- Garnish with fresh basil and fleur de sel.
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